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