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10.24.2012

Tasty Tuesday {spinach and artichoke pasta}

It may be after 10pm, but I still have a shot at posting this Tasty Tuesday post on its intended day! As per usual, supporting my girl Cassie who started this tasty experiment. 

Today, I bring you a yummy Pioneer Woman recipe that I recently pinned, and had to try tonight. I may have dropped hot spinach and burned my toe, but I managed to finish the dish without further injury! Billy and I really liked it {he ate around the the artichokes, I ate everything}. Although, Billy hadn't had cheese or heavy cream in awhile, and got a colossal tummy ache from the lactose...beware those who are lactose intolerant.  

Spinach and Artichoke Pasta by the Pioneer Woman
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 {I ommitted this step}
  • Crushed Red Pepper, To Taste
Directions:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Serve immediately!


3 comments

  1. that looks amazinggggg. will be making soon!

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  2. I must try this recipe, Iv only ever had artichokes with my cheese and crackers and wine! This sounds delicious
    If only I looked like that when I cooked :)

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  3. A restaurant called 54th Street Bar and Grill just added something similar to this to their menu and it was great! Except theirs had chicken and shrimp added to it. To me, it tasted just like hot spinach and artichoke dip!

    ReplyDelete

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