I love Spinach Artichoke dip. One of our local restaurants serves a Spinach Artichoke pasta which is basically pasta mixed with that delicious dip. Wanting to make my own, I searched the internet and found this recipe on The Pioneer Woman website. Delicious! (This recipe makes a lot so I half it.)
6 T. Butter
4 cloves of garlic, minced
2 bags baby spinach
2 cans artichoke hearts, drained and halved
3 T. flour
3 cups milk
1/4 t. cayenne pepper
1/2 cup Parmesan Cheese
1 1/2 cup Monterrey Jack Cheese, grated
salt and pepper to taste
12 oz (weight) Penne Pasta, cooked
crushed red pepper, to taste
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, Monterey Jack, salt and pepper, and cayenne pepper. Stir to melt, and if it’s overly thick, splash in some 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.