The Pioneer Woman Tasty Kitchen
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Spinach Artichoke Pasta

4.80 Mitt(s) 5 Rating(s)5 votes, average: 4.80 out of 55 votes, average: 4.80 out of 55 votes, average: 4.80 out of 55 votes, average: 4.80 out of 55 votes, average: 4.80 out of 5

Prep:

Cook:

Level: Easy

System:

10

Description

All the goodness of spinach-artichoke dip…but in pasta form!

Ingredients

  • 6 Tablespoons Butter
  • 4 cloves Garlic, Finely Minced
  • 2 bags Baby Spinach
  • 2 cans Artichoke Hearts, Drained And Halved
  • 3 Tablespoons Flour
  • 3 cups Whole Milk
  • ¼ teaspoons Cayenne Pepper
  • Salt And Pepper, to taste
  • ½ cups Grated Parmesan Cheese
  • 1-½ cup Mozzarella Or Monterey Jack Cheese, Grated
  • ½ cups Low Sodium Chicken Broth (less Or More)
  • 12 ounces, weight Penne, Cooked Until Al Dente
  • ½ cups Seasoned Panko Breadcrumbs
  • Crushed Red Pepper, To Taste

Preparation

Melt 2 tablespoons butter in a large pot or skillet. Add garlic and throw in the spinach. Stir it around until it’s wilted, about 1 minute. Remove spinach from heat and set aside.

Add 2 tablespoons butter to the same pot and raise the heat to high. Throw in the halved artichokes and stir it around until they get a little color, 1 to 2 minutes. Remove the artichokes from the pot and set them aside.

Reduce the heat to low. Add 2 tablespoons butter to the pot. When melted, sprinkle in flour and whisk until it’s combined. Pour in milk and whisk to combine. Let it cook for 3 to 4 minutes, or until starting to thicken. Add Parmesan, Mozzarella/Monterey Jack, salt and pepper, and cayenne pepper. Stir to melt, and if it’s overly thick, splash in chicken broth.

Add artichokes and pasta, tossing gently to combine. Gently fold in spinach, then pour the pasta into a serving bowl. Sprinkle the top with crushed red pepper flakes and plenty of Panko breadcrumbs for crunch.

Serve immediately!

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5 Reviews

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Avatar of city baked

city baked on 4.2.2013

This was amaze and so quick! My family ate it all up.

Avatar of tonyb130

tonyb130 on 3.6.2013

I absolutely love this recipe. I wouldn’t change a thing.

Avatar of cbunyan

cbunyan on 2.16.2013

I made this for Valentines Day and it was so good! I actually had a dream about it last night it was so good. There’s so much you could do to play around with a recipe like this too, sundried tomatoes are a good idea, chicken, shrimp, or capers would also be good, I bet. I cooked it just as the recipe called for, but cut it in half, becausethe
recipe said it made 10 servings. This was a very fast meal, the cook time was definitely less than 20 minutes. Will absolutely make this again. Maybe tonight!

Avatar of purrfectionist

purrfectionist on 10.27.2012

Wonderful recipe. I used a large bag of spinach – it cooks down so I didn’t think it was too much spinach at all. I added sun dried tomatoes to my recipe. My fiance said it was better than restaurant quality :)

Avatar of Twyla

Twyla on 10.8.2012

This was very quick and super easy. Two things that I would/did change. I wouldn’t use 2 bags of spinach, it just wasn’t necessary. One bag was more than enough for my crew. Also I didn’t put any pepper flakes on the top, but I did use the Panko and it was a great touch. Definitely a must have weeknight meal!

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