"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Spinach Artichoke Pasta Recipe

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This recipe for Spinach Artichoke Pasta, by , is from The Van Vooren Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mardy Sackley
Added: Saturday, February 5, 2011

Category:
Category:

Ingredients:  
Ingredients:  
1 lb penne
2 tbsp olive oil
3 tbsp butter
1 medium onion, fine chop
3 cloves garlic fine chop
3 tbsp flour
1/2 cup white wine
2 cups milk
fresh grated nutmeg, 1/4 tsp
1 10 ounce box frozen spinach, defrosted and wrung dry
black pepper
11/2 cups shredded Fontina cheese, plus sprinkling for top
11/2 cups grated Parmigianino Reggiano cheese, plus sprinkling for top

Directions:
Directions:
Bring large pot of water to boil for pasta, salt water and cook pasta el dente. While water comes to boil, place medium pot over medium-low heat with 2 tbsp olive oil. Add the onion and garlic to the pan and cook the veggies until very soft, about 10 minutes. The heat the broiler and position oven rack in middle of oven.

Turn the heat up to medium high and sprinkle the flour into the pan. Cook for 1 minute, then whisk the wine into pan, cooking another minute to burn off alcohol. Whisk milk into pan and bring to a bubble. Add the nutmeg, spinach, artichokes, salt and pepper to the sauce and simmer until thickened and vegetables are warmed through, 2-3 minutes. Add 1 cup each of the cheeses to the sauce and stir until melted.

Toss the sauce with the cooked pasta and transfer to casserole dish. Sprinkle more Fontina and Parmigiano over the top and bake until cheese has melted and top golden brown, about 30 minutes.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Everyone in the family eats this, even Kelly, who does not like spinach!

 

 

 

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