Do you like spinach artichoke dip?

I do! And this spinach artichoke pasta with panko breadcrumbs was as a big hit in my house for all three of us! We are talking spinach and artichoke dip, mixed in with pasta! You really can’t go wrong with a combination like that.

We tend to eat more pasta in the winter–I think it just offers us comfort in the cold Chicago winters! I liked that this pasta had artichokes & spinach in it–great way to get my son to eat those healthy veggies.

Warning: This recipe makes a lot of food–enough to feed a large group or have leftovers if you are feeding a smaller family. I also think it tastes best hot off the stove but still tasted good a couple of days later.

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: A group
Category: Pasta

Description

Spinach artichoke dip all wrapped up in a yummy pasta dish.

Scale

Ingredients

6 Tablespoons Butter
4 cloves Garlic, minced
2 bags Baby Spinach
2 cans Artichoke Hearts in water, drained and halved
3 Tablespoons Flour
3 cups Whole Milk
1/4 teaspoons Cayenne Pepper
Salt And Pepper, to taste
1/2 cups Parmesan Cheese, grated
1–1/2 cup Mozzarella, grated
12 ounces, weight Penne, cooked al dente (you could use other small pasta)
1/2 cup Panko Breadcrumbs
Crushed Red Pepper, To Taste (optional)

Instructions

Melt 2 tablespoons butter in a large pot. Add garlic and spinach and stir until the spinach begins to wilt (about 2 minutes). Remove spinach and set aside.
Add 2 tablespoons butter to the same pot and raise the heat to high. Put the halved artichokes in the pot and stir it around until they start to show color (about 2 minutes). Remove the artichokes from the pot and set aside.
Reduce the heat to low and add 2 tablespoons butter to the pot. Once melted, sprinkle the flour in and whisk until combined. Pour in milk and continue to whisk until combined.
Let it cook for 3 to 4 minutes (should start to thicken). Add Parmesan, Mozzarella, a small dash of salt and pepper and the cayenne pepper. Stir to melt.
Add pasta and artichokes and mix well.
Gently fold in spinach, and then pour the pasta into a serving bowl.
Sprinkle the top with crushed red pepper flakes and panko breadcrumbs.
Serve warm with Italian bread and a light salad.

Notes

This recipe makes a large dish, which my family of three could not eat in one sitting. It was good as leftovers but my suggestion is to use it over a couple of days when it is freshest. Sub whole wheat pasta for a little healthier version. You could also use 1% milk instead of whole milk.

Slightly adapted from Tasty Kitchen

Lets get cooking!

Julia

How to Provide Support to a Friend in Need

Friday 3rd of July 2020

[…] Spinach Artichoke Pasta with Panko Breadcrumbs […]

Maureen | Orgasmic Chef

Sunday 6th of January 2013

I love this dish - real comfort food for me.

A Cedar Spoon

It is great comfort food--with delicious flavors! Let me know if you try it out.

petit4chocolatier

Friday 4th of January 2013

I love artichoke dip so I know I will love this!! Looks delicious.

Saturday 5th of January 2013

I love it too! I have never had a dish with artichokes and spinach in it but it was really tasty.

Kristi + Al

Thursday 3rd of January 2013

This pasta looks tasty! I like that you use artichoke and spinach. Thx.

Thanks! I loved the artichoke and spinach in a past dish--it is a keeper!

Spinach Artichoke Pasta with Panko Breadcrumbs

Description

Ingredients

Instructions

Notes

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