Saturday, October 20, 2012


We had spinach artichoke dip as an appetizer at a restaurant a little while back and we were reflecting on the fact that mixed with pasta, it would make a really good meal. Well I thought we had this conversation, but my husband had no recollection of this.

I had a bag of spinach in the fridge, so I made this for dinner tonight.

Not quite like the spinach artichoke dip we had, but it made a good pasta. I would have liked some kind of acidity in there (I desperately wanted to add ketchup to it, but refrained), and I should have salted it a bit more, but it was good.

I plan on tossing the leftovers in the oven tomorrow, see if it will bubble up and brown from all the cheese in this dish.

Spinach Dip Pasta
recipe source : fabulous foods

3 tablespoons unsalted butter
1/2 medium onion, diced
3 cloves garlic, minced
1/3 cup all-purpose flour
2 cups 2 percent milk
2 cups light cream
12 ounces macaroni noodles
22 ounces fresh spinach, chopped
1 cup shredded mozzarella
1 cup grated Champagne white cheddar cheese
1/4 cup Parmesan cheese
Dash of salt and pepper

Cook pasta according to package directions and set aside.
Melt the butter in a large saucepan over medium-high heat. Add the onions and cook until just soft, or about 2 minutes. Add in the garlic and cook another 3 minutes. Stir in the flour until a thick roux forms. Reduce the heat to medium and whisk in 2 cups of milk. Add in the remaining 2 cups of cream, whisking constantly. Increase the heat and bring the mixture to a boil, while stirring, about 8 minutes. Sauce should be pretty thick.
Season with salt and pepper. Reduce the heat to low and stir in the cheese, spinach and additional salt and pepper. Stir until the mixture is fully combined and thick. Stir in the macaroni noodles. Serve warm and enjoy!

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