Delicious dinner last night courtesy of “The Pioneer Woman”, Ree Drummond.  I’m leaving Sunday for 5 weeks so I thought I’d better get in some cooking for the boys (that would be my husband Bob and son Zach) before I leave.  I’m going to Sicily and London for work so no cooking or baking for 5 weeks but lots of eating I’m sure, maybe I’ll be able to share some of it with you when I get back.

6 tablespoons butter

4 cloves garlic, finely minced (I used 2, they were pretty big)

2 bags baby spinach (I just used 1)

2 cans artichoke hearts, drained and halved

3 tablespoons flour

3 cups whole milk (I only had 1%)

1/4 teaspoon cayenne pepper (left this out)

salt and pepper, to taste

1/2 cup grated Parmesan cheese

1 1/2 cups Mozzarella or Monterey Jack cheese, grated (I used Mozzarella)

1/2 cup low sodium chicken broth (less or more) (I didn’t need this as my sauce was not too thick, perhaps it was the 1% milk)

12 ounces Penne, cooked until al dente (I used a 16 oz box)

1/2 cup seasoned Panko breadcrumbs

crushed red pepper, to taste (again, left this out)

1  Melt 2 tablespoons butter in large pot or skillet.  Add garlic and throw in spinach.  Stir it around until it’s wilted, about 1 minute.  Remove spinach from pot and set aside.

2  Add 2 more tablespoons butter to same pot and raise heat to high.  Throw in halved artichokes and stir it around until they get a little color, 1 – 2 minutes.  Remove artichokes from pot and set aside.

3  Reduce heat to low.  Add 2 more tablespoons butter to pot.  When melted, sprinkle in flour and whisk until it’s combined.  Pour in milk and whisk to combine.  Let cook for 3 – 4 minutes or until starting to thicken.  Add Parmesan, Mozzarella or Monterey Jack, salt and pepper and cayenne pepper.  Stir to melt, if it’s overly thick, splash in chicken broth.

4  Add artichokes and pasta, tossing gently to combine.  Gently fold in spinach, then pour pasta into serving bowl.  Sprinkle top with red pepper flakes and plenty of breadcrumbs for crunch.