Spinach Artichoke Pasta

By Sophialuc

Ingredients

• 6 Tablespoons Butter
• 4 cloves Garlic, 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 cups Mozzarella Or Monterey Jack Cheese, Grated
• 1/2 cup Low Sodium Chicken Broth (less Or More)
• 12 ounces Penne, Cooked Until Al Dente
• 1/2 cup Italian Panko Breadcrumbs
• Crushed Red Pepper, To Taste

Preparation

Step 1

In a large pot, melt 2 Tablespoons butter. Add the garlic and spinach. Stir in the butter and garlic until wilted. About 1-2 minutes. Remove spinach from heat and set aside.
In the same pot, melt another 2 Tablespoons butter on high heat and add the halved artichokes until they slightly change in color about 2 minutes. Remove artichokes from the pot and set aside.
Turn heat to low and add 2 Tablespoons of butter. Once it is melted, whisk the flour into the butter. Pour in milk and whisk to combine. Let it cool for about 4 minutes until it starts to thicken. Add parmesan, mozzarella/monterey jack, salt and pepper, and cayenne pepper. Depending on how thick it is, slowly add the chicken broth, up to ½ cup depending on desired thickness.
Add artichokes and pasta to the sauce, tossing gently to coat. Fold in spinach, then pour the pasta into a serving bowl.
Sprinkle panko crumbs on top for added crunch and sprinkle crushed red pepper.