Pasta loaded with artichokes and creamy cheese is everything a Sunday dinner should be: rich, tasty and memorable. Add cooked chicken, shrimp or crab if you like. —Nancy Beckman, Helena, Montana
Artichoke Florentine Pasta
Artichoke Florentine Pasta
Prep Time
20 min
Cook Time
15 min
Yield
8 servings
Ingredients
- 1 package (16 ounces) penne pasta
- 6 tablespoons butter, divided
- 4 garlic cloves, minced
- 12 ounces fresh baby spinach (about 16 cups)
- 1/4 cup all-purpose flour
- 3 cups 2% milk
- 3/4 cup grated Parmesan cheese
- 1 package (8 ounces) reduced-fat cream cheese
- 1/2 cup white wine or reduced-sodium chicken broth
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon cayenne pepper
- 2 cans (14 ounces each) water-packed artichoke hearts, drained and coarsely chopped
- 1/3 cup Italian-style panko bread crumbs
Directions
- Cook pasta according to package directions. In a 6-qt. Dutch oven, melt 2 tablespoons butter over medium-high heat. Add garlic; cook and stir 30 seconds. Add spinach; cook and stir just until wilted, 1-2 minutes. Remove from pot.
- In same pot, melt remaining butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes. Add Parmesan cheese, cream cheese, wine and seasonings; stir until smooth. Stir in artichoke hearts; heat through.
- Drain pasta; add to sauce, tossing to coat. Stir in spinach mixture. Transfer to a serving dish; sprinkle with bread crumbs. Serve immediately.
Nutrition Facts
1-1/2 cups: 523 calories, 21g fat (12g saturated fat), 57mg cholesterol, 993mg sodium, 61g carbohydrate (8g sugars, 3g fiber), 21g protein.
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