The Pioneer Woman Tasty Kitchen
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Spinach Artichoke Pasta

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Level: Easy

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Description

Do you like Spinach Artichoke dip? Well, then you’re going to love this pasta.

Ingredients

  • 1 pound Small Pasta
  • 4 Tablespoons Olive Oil
  • 1 whole Small Onion (or 1/2 Medium), Diced
  • 4 cloves Garlic, Minced
  • ½ cups Mayonnaise
  • ½ cups Sour Cream
  • ½ cups Parmigiano Reggiano, Shredded
  • 6 ounces, weight Fontina Cheese, Shredded
  • 1 Tablespoon Red Pepper Flakes
  • 12 ounces, weight Frozen Artichoke Hearts, Thawed And Chopped
  • 16 ounces, weight Frozen, Chopped Spinach - Squeezed Dry

Preparation

Boil pasta in heavily salted water until al dente.

In a sauce pan, heat the oil over medium-high heat and add the onions and garlic. Cook until translucent, then reduce the heat to medium-low and add the mayo and sour cream. Bring that to a simmer and add your cheeses, red pepper flakes, salt and pepper to taste. Stir it consistently or the cheese will “glop,” but after you’ve stirred for a few minutes, the cheese becomes melted and creamy. Add the spinach and artichokes and mix well.

Right before you drain the pasta, dip out a small coffee mug full of pasta water. Toss the cooked pasta with the sauce and half a mug of reserved pasta water. The sauce tends to be a little thick and the starchy pasta water will thin it out without making the sauce watery and really helps the sauce “bind” to the pasta. If the pasta still looks a little “dry,” add the other half of the pasta water.

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