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Spinach and Artichoke Pasta

Spinach and Artichoke Pasta

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Course: Meals, Quick Recipes, Recipes, Sides


  • 3 Tablespoons Butter
  • 4 cloves Garlic Finely Minced
  • 1 bags Baby Spinach
  • 1 jar Artichoke Hearts Drained And Halved, such as Cara Mia artichoke hearts
  • 3 Tablespoons Flour
  • 3 cups Whole Milk warmed
  • Salt And Pepper to taste
  • 1/2 cup Grated Parmesan Cheese
  • 1 heaping cup Monterey Jack Cheese Grated
  • 1 tsp paprika
  • 4 oz cream cheese room temperature
  • 12 ounces weight Penne, Cooked Until Al Dente


  • In a large skillet, add butter. When melted, sprinkle in flour and garlic, whisk until it's combined. Pour in milk and whisk to combine. Let it cook for a couple minutes, or until starting to thicken. Add both cheeses, cream cheese salt and pepper, and paprika. Whisk until cream cheese has been incorporated and all the cheese has melted.
  • Gently fold in spinach, add artichokes and pasta, tossing gently to combine. Pour into a serving dish and sprinkle more parmesan cheese and some crushed red pepper for some heat.


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