Food & Drink

Recipe of the Day: Artichoke Florentine Pasta

Artichoke Florentine Pasta
Artichoke Florentine Pasta


1 package (16 ounces) penne pasta

6 tablespoons butter, divided

4 garlic cloves, minced

12 ounces fresh baby spinach (about 16 cups)

1/4 cup all-purpose flour

3 cups low-fat milk

3/4 cup grated Parmesan cheese

8 ounces reduced-fat cream cheese

1/2 cup white wine or reduced-sodium chicken broth

1 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon cayenne pepper

2 cans (14 ounces each) water-packed artichoke hearts, drained and coarsely chopped

1/3 cup Italian-style panko (Japanese) bread crumbs

Cook pasta according to package directions.

In a 6-quart Dutch oven, melt 2 tablespoons butter over medium-high heat. Add garlic; cook and stir 30 seconds. Add spinach; cook and stir 1-2 minutes, or just until wilted. Remove from pot.

In same pot, melt remaining butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until thickened. Add Parmesan cheese, cream cheese, wine and seasonings; stir until smooth. Stir in artichoke hearts; heat through.

Drain pasta; add to sauce, tossing to coat. Stir in spinach mixture. Transfer to a serving dish; sprinkle with bread crumbs. Serve immediately. Yield: 8 servings.

Taste of Home September/October 2015