8 ounces penne (gluten free for gluten free)
2 tablespoons butter
1 onion, diced
2 cloves garlic, chopped
3 tablespoons flour (rice flour or masa harina for gluten free)
2 cups milk
4 ounces cream cheese, room temperature
1/4 cup parmigiano reggiano (parmesan), grated
1/2 cup mozzarella, shredded
1 (14 ounce) can artichoke hearts, coarsely chopped
8 ounces spinach, coarsely chopped
salt and pepper to taste
Step 1: Start cooking your pasta as directed on the package.
Step 2: Melt the butter in a pan over medium heat, add the onion and cook until tender, about 5-7 minutes.
Step 3: Add the garlic and cook until fragrant, about a minute.
Step 4: Sprinkle in the flour and cook for a few minutes while stirring.
Step 5: Add the milk and cook while stirring until it thickens up, about 1-2 minutes.
Step 6: Add the cheese and cook while stirring until they melt, about 1-2 minutes.
Step 7: Add the artichokes and spinach and cook while stirring until the spinach wilts, about 1-2 minutes.
Step 8: Season with salt and pepper to taste, remove from heat and enjoy.