2-3 tbsps melted butter
2 cloves minced garlic
2 tsp Italian herb paste
8 oz chopped artichoke hearts
AP Seasoning & Red pepper flakes
2 tbsps flour
1/2 cup white wine (or vegetable stock)
2 cups heavy cream
8 oz room temp cream cheese
1 cup grated parm
2 cups mozzarella
4-5 cups of baby spinach
1 lb rigatoni diced parsley
Boil Pasta Water and add some salt. Cook Noodles of Choice
Dice your onion and artichokes
Melt 2-3 tbsp of butter over medium heat in a pan and add your diced onions. Sautee until nice and tender.
Add about 2tsp each of garlic and Italian herb paste
Season with my AP Seasoning, Creole Seasoning, and a dash of red pepper flakes
Add in Chopped Artichokes (mix and combine)
After about 2-3 min, add in your flour and mix for about 30-60 seconds
De-glaze with your white wine or lemon juice or vegetable stock. Taste as you go.
Increase your temp to high and cook off the white wine
Add about 2 cups worth of heavy cream or half and half and bring it to a simmer
Add in room temp cream cheese. I break mine by hand, it makes it easier to mix. Mix thoroughly until cooked down
Add in spinach and cook until it wilts down
Season to taste
Add a splash of pasta water
Add grated parmesan cheese and mozzarella and mix over low heat until cheese works its way into the sauce.
Add Pasta Noodles, they should be an al dente texture.
Mix in and a layer of mozzarella cheese on top
Place in oven for about 20 min at 375 degrees
Let cool and garnish