The flavors of spinach and artichoke dip in mac and cheese form!
Yield: 4-6 servings
Ingredients
¼ cup olive oil
2 cloves garlic, minced
1 teaspoon red pepper flakes
kosher salt and pepper
1 (14 oz) can artichoke quarters, drained and coarsely chopped
1 pound farfalle pasta
5 oz baby spinach
8 oz mascarpone cheese
8 ounces brie, cubed
¼ cup pine nuts, toasted
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to package directions or to desired consistency. Drain, reserving ½ cup of the pasta water, and set aside.
Meanwhile, in a medium saucepan, heat the olive oil over medium heat. Add the garlic and red pepper flakes to the pan and cook until garlic is fragrant, about 30 seconds to 1 minute. Add in the artichoke pieces and saute until starting to get crisp, about 10 minutes.
Add the spinach to the pan and cook until wilted, about 2-3 minutes. Then, stir in the mascarpone and brie cheese, allowing them to melt. Stir in the cooked pasta and add the pasta water as needed to loosen the sauce to desired thickness. Season to taste with salt and black pepper. Stir in the toasted pine nuts and serve warm.