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Spinach Artichoke Pasta Recipe


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     Spinach Artichoke Pasta

Category   Salads - Soups - Sidedishes
Sub Category   None

1 lb. Whole Grain Rigatoni
1 Tbsp. Butter
1 med. Onion, chopped
2-3 cloves Garlic, minced
2 C. Whole Milk
8 oz. Cream Cheese
10 oz. Artichoke Bruschetta
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

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.

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