Cheesy Spinach Artichoke Pasta
Preparation Time: 10 min
Cooking Time: 20 min
Serves 4
INGREDIENTS
- 1 box penne pasta, cooked and drained
- 1 can Reese Quartered 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 Quartered 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
- Cook the penne pasta according to package directions until al dente. Drain and set aside.
- In a heavy-bottom saucepan or skillet, melt 2 tbsp butter over medium heat. Add the Reese Quartered Artichoke Hearts and garlic. Cook until lightly browned, about 3-4 minutes. Remove from pan and set aside.
- Add 2 tbsp butter to the same pan along with the spinach. Cook until wilted and dark green in color. Remove from the pan and set aside.
- Add the remaining 4 tbsp butter to the pan. Once melted, whisk in the flour and cook, stirring constantly, until a smooth paste forms and the mixture turns lightly golden.
- Slowly whisk in 2 cups milk and cook until a creamy, thick sauce forms. If needed, add additional milk to reach your desired consistency. Season with salt and pepper to taste.
- Add the shredded Royal Hollandia Mild Maasdam cheese and stir until completely melted and smooth.
- Return the cooked Reese Quartered Artichoke Hearts and spinach to the pan. Stir to combine.
- Add the cooked penne pasta and toss until evenly coated in the cheese sauce.
- Garnish with crushed red pepper flakes and serve immediately.