So ya know when you are going to make dinner for someone and you ask them what they want for dinner, the majority of the time they respond with,"eh whatever you want," or," I don't care, whatever you make is fine." Well I have my BFF spoiled to such a point that I tell her I am going to make her dinner, ask her what she wants for dinner and she sends me the specific recipe that she wants. I actually love that our relationship has advanced to such a point that she has no problem asking for what she wants. So tonight she requested Spinach Artichoke Pasta.




The recipe sounded incredible-cheese, spinach, artichokes and pasta, seriously it sounded like a slice of heaven. However, I have to be honest with you, it was good and it had potential, but it needed something. It almost needed more spice or maybe it needed to be baked with another layer of cheese at the end or maybe it needed some cheese that was a little more poignant, like a blue cheese or Gouda. It was good, it was creamy, but it wasn't a knock you out of the ballpark recipe. I did really like the spinach that was sauteed with garlic, I loved the artichoke sauteed in butter and I loved the texture of the cheese sauce. It just seemed a little bland, overall, for me.

Oops I got in trouble for feeding the kitchen dogs

I also have to admit I cut the recipe in half, the thought of 10 servings of pasta, was a little overwhelming for me. The recipe was super easy and it does have potential as comfort food.

First of all, saute garlic and spinach in butter.


Next saute the artichoke hearts, that are cut in half.


Finally, melt the butter, whisk in the flour and slowly whisk in the milk. Once the mixture has thickened, add in the cheese and stir until melted. Fold in the artichokes, cooked pasta and spinach. Sprinkle with bread crumbs and red pepper and you are done!




Spinach Artichoke Pasta
Prep Time: 10 Minutes Cook Time: 20 Minutes Difficulty: Easy Servings: 10

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

Preparation Instructions
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, Mozzarella/Monterey Jack, salt and pepper, and cayenne pepper. Stir to melt, and if it's overly thick, splash in 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 and plenty of Panko breadcrumbs for crunch.

We had this meal with a red wine blend that was really nice. And we paired the meal with some scary movies and a full moon, it was a perfect October night. Hope you are all having an incredible weekend. Cheers!