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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2 | packages (10 oz) | Spinach, frozen, chopped, thawed and well drained | 16 | ounces | penne pasta, wheat | 2 | tablespoons | olive oil | 1 | tablespoon chopped | shallots (1/2 cup) | 4 | cloves | garlic minced | 1 | package (9 oz) | Artichokes | 4 | fliud ounces | wine, dry white | 4 | tablespoons | butter | 3 | tablespoons | all-purpose flour | 2 | cups | milk, lowfat, fluid, 1% milkfat, with added vitamin A | 1 | dash | salt, to taste | 1 | dash | pepper, to taste | 1 1/8 | teaspoon | nutmeg | 5 | ounces | cheese, swiss | 1 | cup | grated parmesan |
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Steps
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Sequence
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Step
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| | 1 | heat oven to 375 | | 2 | defrost spinach in microwave and drain well in kitchen towel | | 3 | bring a pot of water to boil - add pasta and salt to taste and cook to al dente per package directions | | 4 | heat 2 tbsp evoo in a small skillet over med-high heat and add shallots and garlic. cook 2-3 minutes. add artichokes and cook until they are lightly brown. add wine to deglaze the pan | | 5 | while artichokes and pasta cook, melt butter in a saucepan over medium heat and whisk in flour. cook flour for 1 minute or so, then whisk in the milk and season with salt, pepper, and nutmeg. cook 5-6 minutes, or until thick enought to coat the back of a spoon. taste and adjust seasonings if necessary. stir in shredded swiss cheese | | 6 | combine sauce, spinach, artichokes and pasta and stir just until combined | | 7 | transfer to baking dish and cover with parmesan cheese | | 8 | cool and store for a make ahead meal or bake for 45 minutes until bubbly and brown on top |
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