Spinach Artichoke Pasta
- 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
- 1/4 teaspoon Cayenne Pepper
- Salt And Pepper, to taste
- 1/2 cup Grated Parmesan Cheese
- 1-1/2 cup Mozzarella Or Monterey Jack Cheese, Grated
- 1/2 cup Low Sodium Chicken Broth (less Or More)
- 12 ounces, weight Penne, Cooked Until Al Dente
- 1/2 cup Seasoned Panko Breadcrumbs
- Crushed Red Pepper, To Taste
- Produce
- Artichoke hearts (2 cans)
- Baby spinach (2 bags)
- Garlic (4 cloves)
- Canned Goods
- Chicken broth, Low Sodium (1/2 cup)
- Cooking & Baking
- Cayenne pepper (1/4 teaspoon)
- Flour (3 Tablespoons)
- Red pepper (1)
- Salt and pepper (1)
- Pasta & Grains
- Penne (12 ounces)
- Bread & Baked Goods
- Panko breadcrumbs, Seasoned (1/2 cup)
- Dairy
- Butter (6 Tablespoons)
- Mozzarella or monterey jack cheese, Grated (1 1/2 cup)
- Parmesan cheese, Grated (1/2 cup)
- Whole milk (3 cups)
Preparation
Read recipe preparation on thepioneerwoman.com
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Recipe Stats
Published October 8, 2012 (4 months ago).
795 people saved this recipe.
