Creamy Spinach & Artichoke Angel Hair
- 1 pkg Rossi Pasta Artichoke & Roasted Garlic Angel Hair
- 4 tablespoon butter
- 3 cloves garlic, minced
- 12 ounce baby spinach
- 2 cans artichoke hearts, drained & halved
- 3 tablespoon flour
- 2 cup whole milk
- 1/2 cup fresh grated parmesan
- 1 1/2 cup shredded Italian cheese blend
- 1 cup panko bread crumbs
- 1 tablespoon Rossi Pasta Italian Herb Seasoning
Add 1 tablespoon butter to large, high-sided skillet. Set on medium high. Add spinach, tossing until wilted. Remove spinach to a container.
Add 1 tablespoon butter to the skillet. Add drained and halved artichoke hearts. Sear until hearts have achieved some golden brown color. Remove hearts to container.
Bring water to boil and cook pasta per package instructions.
Set skillet heat to low. Add 2 tablespoons butter, melt. Add 3 tablespoons flour, whisking until smooth to form a rue. Add 2 cups whole milk, whisking to combine with rue. Reduce by half, continuing to stir. Add cheese, stir to combine.
Combine bread crumbs and Italian Spice and toast in a dry skillet over medium high heat.
When pasta is done, drain and add to sauce. Tossing to coat the pasta. Add spinach and artichokes and toss to combine.
To serve, add pasta to a plate or bowl and sprinkle with toasted bread crumb mixture.