Spinach Artichoke Pasta

If you’re a fan of spinach artichoke dip, this is a recipe you’ll love because it is like eating your favorite appetizer for dinner.

DSC_0320Unlike my favorite spinach artichoke dip that counts mayo as a main ingredient, this one skips the mayo.  Instead, a roux (flour and butter) and a combination of parmesan and mozzarella give the sauce its flavor.  On the healthier side, this dish is loaded with fresh spinach and canned artichoke hearts.  Most importantly, it’s creamy, delicious and easy to make for a crowd.  I used angel hair pasta but substitute in whatever kind of pasta you like; bow tie or penne would be great.  You could also add warm grilled chicken and/or crumbled bacon.

What to buy (serves 4-5):

  • 1 tablespoon olive oil
  • 3 tablespoons butter
  • 3 cloves garlic, minced
  • 5-6 cups spinach
  • 14 ounces canned artichoke hearts, drained and quartered
  • 2 tablespoons flour
  • 1 cups milk (I used 2%)
  • salt and pepper, to taste
  • 1/2 cup parmesan, grated
  • 1/2 cup mozzarella, grated
  • 8-12 ounces angel hair pasta (adjusted to how many you’re serving), cooked according to the package directions
  • red pepper, to taste

What to do:

  • melt butter in a large pan, add garlic, spinach and artichokes stirring until spinach wilts
  • remove from heat and set aside
  • add butter to the pan, as it melts add flour and whisk until combined
  • pour in milk and whisk with flour/butter mixture to combined, allow it to cook for 3 to 4 minutes
  • add cheeses, salt and pepper and stir
  • add spinach/artichoke mixture and pasta, stirring to coat
  • sprinkle with red pepper flakes and serve with extra parmesan sprinkled on top

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