Spinach Artichoke Pasta

Ingredients

• Garlic

  Raw

  4 cloves, minced or 12g

• Spinach

  Raw

  1 ½ cup or 45g

• Artichoke Hearts in Water

  Member's Mark

  8 Artichokes or 100g

• Wheat flour

  Whole-grain

  3 tbsp or 23g

• Almond Breeze

  Blue Diamond Almonds

  3 cup or 300g

• Pepper

  Spices, black

  1 dash or 0.1g

• Parmesan cheese

  Low sodium

  ½ cup, grated or 50g

• Grumpy Goat Cheese

  4 oz or 400g

• Swanson Low Sodium Chicken Broth

  ½ cup or 50g

• Pasta

  Fresh-refrigerated, plain, as purchased

  12 oz or 340g

• Bread crumbs

  Dry, grated, seasoned

  ½ cup or 60g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

Directions

1. Melt 2 tablespoons butter in a large pot or skillet. Add garlic and throw in the spinach. Stir it around until it's wilted, about 1 minute. Remove spinach from heat and set aside. Add 2 tablespoons butter to the same pot and raise the heat to high. Throw in the halved artichokes and stir it around until they get a little color, 1 to 2 minutes. Remove the artichokes from the pot and set them aside. Reduce the heat to low. Add 2 tablespoons butter to the pot. When melted, sprinkle in flour and whisk until it's combined. Pour in milk and whisk to combine. Let it cook for 3 to 4 minutes, or until starting to thicken. Add Parmesan, Mozzarella/Monterey Jack, salt and pepper, and cayenne pepper. Stir to melt, and if it's overly thick, splash in chicken broth. Add artichokes and pasta, tossing gently to combine. Gently fold in spinach, then pour the pasta into a serving bowl. Sprinkle the top with crushed red pepper flakes and plenty of Panko breadcrumbs for crunch. Serve immediately!
2. Recipe by: Ree | The Pioneer Woman (source: https://thepioneerwoman.com/cooking/spinach-artichoke-pasta/)