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Pasta Florentine

For extra oomph, add garlic and mushrooms or mix in a variety of gorgonzola, fontina, or goat cheese.

by: Angelica Aban | Mar 20, 2013

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IMAGE Miguel Nacianceno

Make your meal meatless yet satisfying with this spinach-artichoke pasta recipe. For extra oomph, add minced garlic and mushrooms or mix in a variety of cheeses such as gorgonzola, fontina, or goat cheese.

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Prep Time

15 mins

Cooking Time

20 mins

Ready In

35 mins

Yield

6

Cuisine

Italian

Cooking Method

Simmer

Pasta Florentine Ingredients

1/2 cup butter

1 1/2 cups spinach leaves, blanched, chopped, and squeezed of moisture

6 pieces canned artichoke hearts, chopped

450 grams penne noodles, cooked according to package directions

1 cup parmesan cheese, grated

2 cups all-purpose cream

salt, to taste

How to cook Pasta Florentine

Melt butter in a pan. Add the chopped spinach and artichokes.

Toss in the cooked pasta. Add Parmesan cheese and cream. Mix well until the sauce coats the pasta. Season with salt and pepper to taste. Add salt sparingly because the Parmesan cheese by itself is already salty.

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