Spinach Artichoke Pasta

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
  • ¼ teaspoon Cayenne Pepper
  • Salt And Pepper, to taste
  • ½ cup Grated Parmesan Cheese
  • 1½ cups Mozzarella Or Monterey Jack Cheese, Grated
  • ½ cup Low Sodium Chicken Broth (less Or More)
  • 12 ounces Penne, Cooked Until Al Dente
  • ½ cup Italian Panko Breadcrumbs
  • Crushed Red Pepper, To Taste
Instructions
  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.
  2. 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.
  3. 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.
  4. Add artichokes and pasta to the sauce, tossing gently to coat. Fold in spinach, then pour the pasta into a serving bowl.
  5. Sprinkle panko crumbs on top for added crunch and sprinkle crushed red pepper.

Source:  http://therecipecritic.com/2013/08/spinach-artichoke-pasta/

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