|Posted by Stacey @ Savory & Sweet on June 12, 2012 at 9:35 AM|
Think spinach and artichoke dip as a pasta dish. All those great creamy, cheesey and garlicky flavors mixed with fresh spinach, marinated artichokes and tomatoes. So. Good.
(This recipe was loosely inspired by Lauren's Latest Spinach & Artichoke Lasagna. Recipe:http/www.laurenslatest.com/spinach-artichoke-lasagna-florentine-style/)
1lb Box Farfalle Pasta
3 Tablespoons Extra Virgin Olive Oil
6oz Jar Marinated Artichoke Hearts, chopped
1 Large Tomato, de-seeded and chopped
1 Medium Onion, chopped
2 Cloves of Garlic, finely chopped
4 Cups of Fresh Spinach
3 Oz Cream Cheese
1/2 Cup Grated Parmesan Cheese
2 Tablespoons Butter
2 Tablespoons Flour
2 Cups of Milk
1 Tablespoon Prepared Pesto (optional)
1/2 Tablespoon Salt
1/2 Tablespoon Pepper
1 Teaspoon Fresh Parsley, chopped - garnish
In a large, deep saute pan, on medium heat, add oil and saute artichokes, tomato and onion with salt and pepper. Cook until onion softens and becomes translucent. Add in garlic and cook for a few minutes until fragrent. Lower heat and let veggies simmer together.
In a sauce pan on medium heat, add butter and melt. Whisk in flour, and continue to whisk for 2 minutes. Add in milk and continue whisking until it thickens. Stir in cream cheese, parmesan cheese and pesto (optional). Stir well to combine until cream cheese melts. Add salt & pepper to taste.
Pour sauce into pan w/ veggies. Add in spinach to the same pan and stir until all of the spinach wilts.
Boil water and cook pasta per direction on box, about 12-13 minutes. Drain pasta when done, and add to pan with the sauce/veggies. (Or vice versa if it won't fit.) Mix pasta well to coat with sauce.
Garnish with fresh parsley and/or a sprinkle more of parmesan cheese. Enjoy!!