Ingredients:1 tablespoon olive oil6 ounces fresh spinach1 14-ounce can artichoke hearts, drained, rinsed, roughly chopped and divided4 ounces Wisconsin Cream Cheese1 cup (4 ounces) Wisconsin Parmesan Cheese, shredded and divided2 tablespoons shallot, minced2 tablespoons garlic, minced and divided12 ounces whole wheat penne pasta3 tablespoons butter3 tablespoons flour2 1/2 cups milk1 teaspoon dry powdered mustard1/4 teaspoon black pepper1 cup (4 ounces) Wisconsin Cheddar Cheese, shredded1 cup (4 ounces) Wisconsin Havarti Cheese, shredded1 tablespoon sriracha sauceDirections:Preheat oven to 400F. Heat olive oil in large saut pan over medium heat, add spinach and cook 1-2 minutes to wilt. Remove to plate to cool. Squeeze excess water from spinach. Set aside.In small bowl, combine half of spinach and half of chopped artichoke hearts. Stir in softened cream cheese and 1/2 cup Parmesan. Stir in shallots and 1 tablespoon garlic. Pour mixture into oven-safe baking dish and bake for 15 minutes or until mixture is toasted on top and heated through. Remove from oven; cover to keep warm and set aside.Meanwhile, cook pasta according to package directions; drain and set aside. In medium pot, melt butter and whisk in flour. Continue whisking vigorously over medium high heat until roux becomes golden brown. Add milk slowly, 1/2 cup at a time, whisking during each addition. Bring mixture to boil. Add mustard, pepper, 1 tablespoon garlic, remaining cheeses and sriracha sauce. Stir in reserved spinach and artichokes, mixing until evenly incorporated.Pour pasta into cheese mixture; mix to ensure all pasta is coated evenly. Plate and top with generous spoonful of warm spinach and artichoke mixture. Serve.
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