Friday, January 4, 2013

Spinach Artichoke Pasta


There is something about reading the Pioneer Woman that just makes you want to leave a life in the city and settle down on a ranch in the middle of nowhere for the rest of your life. Maybe it's the down-to-earth country charm of ranch living or maybe it's the gorgeous horses. Or maybe it's the AMAZING food that covers every inch of Pioneer Woman blog. Yes, the food. I think that's it.

I stumbled upon this dish via Pinterest the other night and by some miracle, I happened to have everything to make it! (Well, my shredded cheese was a Mexican blend, not purely mozzarella or monterey jack like the recipe calls for, but it didn't make a lick of a difference.) So I made it! And loved it. This is grub. Well done, Ree. Well done.

Spinach Artichoke Pasta
Adapted from Pioneer Woman
Yield: about 6 hearty servings
Time: about 45 minutes

INGREDIENTS:

6 tablespoons butter
4 cloves garlic, finely minced
2 bags baby spinach (about 6-8 large handfuls)
2 cans artichoke hearts, drained and halved (about 2 cups)
3 tablespoons flour
2 1/2 cups milk
1/4 teaspoon cayenne pepper
salt and pepper, to taste
1/2 cup grated parmesan cheese
1 1/2 cups shredded mozzarella or monterey jack cheese
1/2 cup low sodium chicken broth (more or less)
12 ounces penne, bowtie or other medium-sized pasta, cooked al dente and drained
1/2 cup seasoned panko breadcrumbs
crushed red pepper

DIRECTIONS:

Melt 2 tablespoons butter in a large pot. Add garlic and throw in the spinach. Stir it around until it's wilted, about 2 minutes. Transfer spinach to a plate and set aside. Add 2 tablespoons butter to the same pot and raise heat to high. Add halved artichokes and stir until they get a little color, 1-2 minutes. Transfer artichokes to a plate and set aside.

Reduce heat to medium. Add 2 tablespoons butter to the pot. Once melted, sprinkle in flour and whisk to combine. Pour in milk and whisk to combine. Let cook for about 5 minutes, or until starting to thicken. Add parmesan, shredded cheese, cayenne pepper, and salt and pepper. Stir to melt. If it feels 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 and panko bread crumbs for crunch.

Serve immediately and enjoy!!

8 comments:

Jaime @ La vie...J'aime said...

this looks delish! who does't love spin-artichoke combo?

Niki Caron said...

I have a huge weakness for spinach artichoke dip, and this looks delicious!

Bani said...

this looks delicious!!! spinache-artichoke dips are really trendy in the restaurants in my city... they are so delicious i always order them haha


definitely going to have to try this recipe!

http://bl4q.blogspot.ca/

Mo (New on U) said...

Oh man. As someone who is off carbs a month before my wedding, this recipe is pure torture. Pinning it for later use, for sure!

Introverted Art said...

Now this is a recipe! Looks amazing.

Dancing Branflake said...

I need this in my stomach. And I love Ree.

Tariro said...

That looks delicious!
xo,
http://peppermintandivy.blogspot.com/

Annie said...

OK - this recipe has me drooling at 6:30am...YUM! You have such a cute blog :)

Annie
The Other Side of Gray