10 oz. chopped frozen Spinach, thawed, drained, squeezed dry
1/4 tsp. crushed Red Pepper
1/2-1 C. Reserved Pasta Water
1/4 C. Parmesan Cheese
Instructions
Place in large pot of salted water over high heat
and bring to a boil. Cook the rigatoni according
to package instructions. Drain and set aside,
reserving 1 cup of salty pasta water.
Meanwhile, set a large skillet over medium
heat. Add the butter, onions, and garlic. Saute
for 2-3 minutes, then add the milk and bring to
a boil. Once the ilk is scalded add the cream
cheese and break it up with a wooden spoon.
Whisk the cream cheese until smooth, then add
the artichoke brushetta, spinach, and crushed
red pepper. Stir well.
Now mix in the pasta. Add 1/2-1 cup salty pasta
water and stir well. Simmer another 2-3 minutes
while the sauce thickens. Then add salt and pepper
to taste. Garnish with Parmesan cheese.
Originally Submitted
9/10/2015
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