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Rachaelray.com
Rachaelray.com
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Ingredients

  • 2 boxes frozen spinach (10 ounces each box)
  • Salt
  • 1 pound whole wheat or whole grain penne pasta or macaroni (any short cut pasta)
  • 2 tablespoons extra-virgin olive oil (EVOO)
  • 1 large shallot, chopped
  • 4 cloves garlic, finely chopped or grated
  • 1 box frozen artichoke hearts (10 ounces), defrosted, halved and patted dry
  • 1/2 cup dry white wine
  • 4 tablespoons butter
  • 3 slightly rounded tablespoons flour
  • 2 cups milk
  • Freshly ground black pepper
  • Freshly grated nutmeg
  • 5 ounces Gruyère cheese (about 1 1/2 cups), shredded
  • 1 cup shredded Parmigiano Reggiano cheese

Instructions

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