Cheesy Spinach Artichoke Pasta
Cooking Time: 20 min
Serves 4
INGREDIENTS
- 1 box penne, cooked and drained
- 1 can Reese Artichoke Hearts, drained
- 1 stick of butter, 8 tbsp
- 3 cloves garlic, minced or pressed
- 1 bag baby spinach
- 3 tbsp flour
- 2-3 cups milk
- 1 wedge Royal Hollandia Mild Maasdam cheese, shredded
- Salt and pepper to taste
- Crushed red pepper flakes for garnish
DESCRIPTION
Indulge in a creamy, comforting dish with this Cheesy Spinach Artichoke Pasta, highlighting the premium flavors of Reese Artichoke Hearts. This recipe brings together tender penne pasta, earthy baby spinach, and the delicate taste of Royal Hollandia Mild Maasdam cheese for an irresistible twist on a classic favorite.
DIRECTIONS
- In a heavy bottom sauce pan or skillet, melt 2 tbsp of butter and add the artichoke hearts and garlic. Cook until lightly browned. Remove from pan and set aside.
- Add 2 more tablespoons of butter to the pan along with the spinach. Cook until wilted and dark green in color. Remove from pan.
- Add the last of the butter (about 4 tbsp) to the pan. Once melted sprinkle in the 3 tbsp of flour and stir until they are emulsified. The butter should be getting lightly golden brown and the flour should thicken the mixture.
- Once a paste has formed, add 2 cups of milk. Stir to make a creamy thick sauce. If the sauce is too thick add more milk. Add salt and pepper to taste.
- Add your shredded Royal Hollandia mild maasdam cheese, stir to melt and combine.
- Add your cooked pasta, and stir to coat the pasta in the sauce.
- Garnish with red pepper flakes and enjoy!