Spinach Artichoke Penne Pasta Recipe Description: This Spinach Artichoke Penne Pasta is a rich, creamy, and comforting dish that brings together the classic flavors of spinach and artichoke dip with the heartiness of pasta. It’s perfect for a weeknight dinner, yet indulgent enough to serve at a dinner party. Tender penne pasta is tossed in a luscious garlic-Parmesan cream sauce with wilted spinach, chopped artichoke hearts, and melty mozzarella. Optional: add grilled chicken or crispy bacon for extra protein. ⏱ Total Time: 35 minutes Prep Time: 10 minutes Cook Time: 25 minutes Servings: 4–6 servings Ingredients: Pasta: 12 oz (340 g) penne pasta Salt (for boiling water) Sauce Base: 2 tbsp olive oil (or butter) 4 cloves garlic, minced 1 small onion, finely chopped 2 tbsp all-purpose flour 2 cups (480 ml) whole milk or half-and-half 1 cup (240 ml) heavy cream (or more milk for lighter version) ½ tsp salt ¼ tsp black pepper ¼ tsp red pepper flakes (optional, for a little heat) Cheese & Flavor: 1 cup (100 g) shredded mozzarella ½ cup (50 g) grated Parmesan cheese 4 oz (115 g) cream cheese, softened Veggies: 1 can (14 oz) or jar artichoke hearts, drained and chopped 5 oz (140 g) fresh spinach (or 1 package frozen spinach, thawed and squeezed dry) Instructions: 1. Cook the Pasta Bring a large pot of salted water to a boil. Add penne pasta and cook according to package instructions until al dente. Drain and set aside. Reserve ½ cup of pasta water. 2. Sauté Aromatics In a large skillet or saucepan over medium heat, add olive oil. Add chopped onions and cook for 2–3 minutes until softened. Stir in garlic and sauté another 30 seconds until fragrant. 3. Make the Roux (Cream Base) Sprinkle flour over the onions and garlic, stir constantly for 1–2 minutes to cook the flour. Slowly whisk in milk and cream, stirring to prevent lumps. Let simmer 3–4 minutes until the mixture thickens slightly. 4. Melt the Cheeses Stir in cream cheese until melted. Add mozzarella and Parmesan cheese, stir until smooth and creamy. Season with salt, black pepper, and optional red pepper flakes. 5. Add Spinach and Artichokes Add chopped artichoke hearts and spinach. If using fresh spinach: Stir in and cook until wilted (about 2–3 minutes). If using frozen spinach: Make sure it’s thawed and excess water is squeezed out before adding. Simmer everything together for 2–3 minutes. 6. Combine with Pasta Add cooked penne to the sauce and toss to coat evenly. If sauce is too thick, stir in a little reserved pasta water to loosen it. 7. Finish & Serve Taste and adjust seasoning as needed. Garnish with extra Parmesan or red pepper flakes, if desired. Serve hot with garlic bread or a side salad. Optional Additions: Grilled Chicken: Slice and stir in before serving. Bacon Bits: Add cooked bacon for a smoky crunch. Baked Version: Transfer to a baking dish, top with mozzarella, and broil for 3–5 mins until golden and bubbly. ❓ Q&A: Common Questions Q: Can I make this vegetarian? A: Yes! This recipe is already vegetarian as written (no meat or meat-based broths). Q: Can I make this ahead of time? A: You can cook the sauce and pasta ahead, but combine them just before serving for best texture. If storing, reheat gently with a splash of milk or cream. Q: Can I freeze this? A: It’s best fresh, but you can freeze it. Cream-based sauces may separate, so reheat gently while stirring. Q: Can I use other pasta types? A: Absolutely! Fusilli, rigatoni, farfalle, or even spaghetti work great. Q: What if I don’t have cream cheese? A: Substitute with more mozzarella and a bit of extra cream, or use mascarpone for a sim
