So last week after I posted my meal plan on my Facebook page, a friend of mine recommended that I try a new pasta dish. It was a spinach and artichoke pasta that tasted a lot like the appetizer. I added some ground beef to the dish to give it some protein and it was awesome! We have a ton of leftovers though, so if it’s just you and your spouse or a few kids, I would cut the recipe in half. It also has a lot of butter, which I didn’t love, so you could probably substitute cooking spray for some of the steps like sautéing the spinach. The recipe is below. Give it a try and let me know what you think!
Spinach and Artichoke Pasta
6 Tablespoons Butter
4 cloves Garlic, Finely Minced
2 bags Baby Spinach
2 cans Artichoke Hearts, Drained And Halved
3 Tablespoons Flour
3 cups Whole Milk
¼ teaspoons Cayenne Pepper
Salt And Pepper, to taste
½ cups Grated Parmesan Cheese
1-½ cup Mozzarella Or Monterey Jack Cheese, Grated
½ cups Low Sodium Chicken Broth (less Or More)
12 ounces, weight Penne, Cooked Until Al Dente
½ cups Seasoned Panko Breadcrumbs
Crushed Red Pepper, To Taste
- 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.
If this is the first time you are using my meal plan read the notes below. If you have questions, feel free to comment or email me at barefootandboots at gmail dot com. If you’ve been here before, you know what to do.
- I linked the recipes I found online. Most are on my Pinterest page, so click the button to the right to follow me. If you have questions about any of the recipes, feel free to email me at barefootandboots at gmail dot com.
- If you’re using my grocery list, I only put things on there that *I* need. So be sure to double check it for things that you need. And some stuff has nothing to do with the recipes, just stuff our family needs. Just double check it, ok?
- Feel free to leave any of your meal ideas or yummy recipes you’ve found in the comments section. Its like high-school, we all just want to copy someone else!
Thursday- Fourth of July celebration
Friday– Chicken enchiladas with refried black beans and corn- Super easy and one of my favorites. Email me or write a comment below for the recipe!
Saturday– Orange baked chicken with roasted potatoes and asparagus- I used chicken breasts instead of a whole chicken, and honestly, it wasn’t that great. E wouldn’t eat it because it was too spicy. I may try it again in a couple week on a whole chicken instead. I’ll let you know!
Sunday- Spinach and artichoke pasta– See above for the recipe!
Monday- Meatloaf with potatoes and mixed veggies
Tuesday- Quinoa chicken fried rice– I’ve totally been craving Asian food lately, so this hit the spot. Really easy to make but the prep of chopping vegetables takes awhile.
Wednesday- Chicken piccata with garlic mashed potatoes and green beans
Thursday- Sweet corn chicken quesadillas with black beans and rice- The recipe doesn’t call for chicken but I add it in because someone (J) has to have some sort of protein in his meals!
Click here for the editable/printable grocery list.