Wednesday, November 28, 2012

Spinach Artichoke Pasta


  • 1 pound penne pasta, cooked according to package directions
  • 1 tbsp olive oil
  • 1 large shallot, chopped
  • 4 cloves garlic, finely chopped or grated
  • 1 (10-ounce) box frozen artichoke hearts, defrosted, quartered, pat dry
  • 1/2 cup dry white wine
  •  3 tablespoons butter
  • 3 slightly rounded tablespoons flour
  • 2 cups milk
  • Freshly ground black pepper and sea salt
  • Freshly grated nutmeg
  • 1/2 cup Gruyere cheese, shredded
  • 1 1/2 cups white cheddar, grated
  • 1/2 cup shredded Parmigiano-Reggiano cheese
  • 3-4 cups fresh baby spinach
Heat olive oil in a medium sauce pan over medium to medium-high heat and add the shallots and garlic and cook 2 to 3 minutes. Add the artichokes and cook until they are lightly brown. Add the wine to deglaze the pan.  Add the butter. When melted, whisk in the flour for 1 minute or so, then whisk in the milk and season with salt, pepper and a little nutmeg. Cook 5 to 6 minutes, or until thick enough to coat the back of a spoon, adjust the seasonings and stir in the cheeses. Combine the sauce with the spinach and pasta.  Store for make ahead or serve immediately.
Adapted based on original recipe by Rachael Ray.

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