Artichoke Florentine Pasta
Total TimePrep: 20 min. Cook: 15 min.
- 1 package (16 ounces) penne pasta
- 6 tablespoons butter, divided
- 4 garlic cloves, minced
- 12 ounces fresh baby spinach (about 16 cups)
- 1/4 cup all-purpose flour
- 3 cups 2% milk
- 3/4 cup grated Parmesan cheese
- 1 package (8 ounces) reduced-fat cream cheese
- 1/2 cup white wine or reduced-sodium chicken broth
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon cayenne pepper
- 2 cans (14 ounces each) water-packed artichoke hearts, drained and coarsely chopped
- 1/3 cup Italian-style panko (Japanese) bread crumbs
- Cook pasta according to package directions. In a 6-qt. Dutch oven, melt 2 tablespoons butter over medium-high heat. Add garlic; cook and stir 30 seconds. Add spinach; cook and stir 1-2 minutes or just until wilted. Remove from pot.
- In same pot, melt remaining butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until thickened. Add Parmesan cheese, cream cheese, wine and seasonings; stir until smooth. Stir in artichoke hearts; heat through.
- Drain pasta; add to sauce, tossing to coat. Stir in spinach mixture. Transfer to a serving dish; sprinkle with bread crumbs. Serve immediately.
Nutrition Facts1-1/2 cups: 523 calories, 21g fat (12g saturated fat), 57mg cholesterol, 993mg sodium, 61g carbohydrate (8g sugars, 3g fiber), 21g protein.
Apr 1, 2018
I'm not really sure what I did wrong here. I did cut the recipe in half but I made everything exactly as-is except I used frozen artichokes (thawed) instead of canned. That shouldn't have changed the texture of the sauce though. The flavor was good, but the sauce had a weird chalky/powdery taste to it. It sort of coated your mouth afterwards too. I don't know if it was the Parmesan, the cream cheese, or what. I used white wine (Chardonnay) and we could definitely taste it in the meal. I also found that that the baby spinach leaves were a little too big, I felt like they needed to be chopped. If I could figure out what the powdery taste was and remedy it, and I cut up the spinach, I think this could easily be a 4.5 star meal. But I've looked over the ingredients and I've looked over the instructions so many times and can't figure out what went wrong. Because I don't even know what to tweak to make this recipe better, I doubt I'll be making it again, which is a shame.
Apr 12, 2017
This dish will impress family & guests as it looked & tasted like something from an expensive Italian restaurant! We all loved it and will make often.
Sep 19, 2015
I wanted to make a florentine dish and decided to give this a try. I can not say enough good things about this. If I could give it 10 stars I would. It was relatively simple. If you make one taste of home dish this month it should be this. My husband liked it and my three children all under 10 liked it (3/4 are very very picky especially about spinach). I know some people hate when you change the recipe but I have to eat gluten free and it was necessary. I did use gluten free flour (cup4cup brand) which I think is a better thickener than regular flour for a bechamel type sauce, I used gluten free noodles too. I also added chicken chunks which I browned in a frying pan with olive oil. I think it would be great with steak chunks too. 2 garlic cloves instead of four. I have found that four cloves are too overpowering in a dish this size. I really enjoyed this and I will make it again and again even for company. Make it today!!!!!!!!
Sep 15, 2015
This was very tasty and appreciated by a hungry bunch after a busy day. Will definitely make again.
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