Spinach Artichoke Pasta

What You'll Need

• ¼ teaspoon Cayenne Pepper
• Salt And Pepper, to taste
• ½ cup Grated Parmesan Cheese
• 1½ cups Mozzarella Or Monterey Jack Cheese, Grated
• ½ cup Low Sodium Chicken Broth (less Or More)
• 12 ounces Penne, Cooked Until Al Dente
• ½ cup Italian Panko Breadcrumbs
• Crushed Red Pepper, To Taste
• 6 Tablespoons Butter
• four cloves Garlic, Minced
• tow bags Baby Spinach
• tow cans Artichoke Hearts, Drained And Halved
• three Tablespoons Flour
• three cups Whole Milk

How to Make It

1. In a large pot, melt 2 Tablespoons butter.
2. Add the garlic and spinach.
3. Stir in the butter and garlic until wilted.
4. About 1-2 minutes.
5. Remove spinach from heat and set aside.
6. In the same pot, melt another 2 Tablespoons butter on high heat and add the halved artichokes until they slightly change in color about 2 minutes.
7. Remove artichokes from the pot and set aside.
8. Turn heat to low and add 2 Tablespoons of butter.
9. Once it is melted, whisk the flour into the butter.
10. Pour in milk and whisk to combine.
11. Let it cool for about 4 minutes until it starts to thicken.
12. Add parmesan, mozzarella/monterey jack, salt and pepper, and cayenne pepper.
13. Depending on how thick it is, slowly add the chicken broth, up to ½ cup depending on desired thickness.
14. Add artichokes and pasta to the sauce, tossing gently to coat.
15. Fold in spinach, then pour the pasta into a serving bowl.
16. Sprinkle panko crumbs on top for added crunch and sprinkle crushed red pepper.