Spinach Artichoke Pasta
3 Tbsp. salted butter, divided
2 cloves garlic, finely chopped or minced
6 oz. bag baby spinach
15 oz. can artichoke hearts, drained and halved
1 Tbsp. + 1 1/2 tsp. flour
1 1/2 cups whole milk
1/4 cup grated Parmesan cheese
3/4 cup grated mozzarella cheese
Salt and pepper to taste
1/4 cup chicken broth or water, if needed
6 oz. penne pasta, cooked al dente
1/4 cup seasoned panko breadcrumbs
Crushed red pepper, to taste
Cook pasta according to package directions.
In a medium pot or skillet, melt 1 Tbsp. butter. Add garlic and spinach, cook until wilted, about 1 minute. Remove from skillet, set aside. Increase heat to medium-high and add 1 Tbsp. butter. Add artichoke hearts and stir until they begin to brown, 1-2 minutes. Remove from skillet and set aside. Reduce heat to low. Melt 1 Tbsp. butter and sprinkle in flour. Whisk to combine. Add milk and whisk until mixture begins to thicken, 2-3 minutes. Add parmesan, mozzarella, salt and pepper to taste, stir until cheeses melt and mixture thickens. If too thick, add chicken stock or water. Add artichokes and pasta, tossing gently to combine. Gently fold in spinach, then pour pasta into warmed serving bowl. Sprinkle the top with panko breadcrumbs for crunch. Sprinkle with red pepper flakes, if desired.
Serves 4.
Ravioli with Creamy Squash Sauce
9 oz. refrigerated cheese ravioli
3 cloves garlic, minced
2 Tbsp. butter
10 oz. frozen cooked winter squash, thawed
6 oz. fresh baby spinach
1 cup heavy whipping cream
1/3 cup veggie broth
1/4 tsp. salt
1 cup chopped walnuts, toasted
Cook ravioli according to package directions.
In Dutch oven or large pot, melt butter and add garlic. Sauté 1 minute.
Add squash and spinach; cook until wilted, 2-3 minutes. Stir in cream, broth and salt. Bring to a gentle boil; cook until slightly thickened, 6-8 minutes. Drain ravioli and add to sauce. Toss to coat. Sprinkle with toasted walnuts. Serves 4.
