Spinach and Artichoke Fusilli

because who doesn't love turning crowd pleasing dips into pasta sauces.

Ingredients

• 12 oz Fusilli

• 3 Cups Spinach (2 C chopped, 1 C left whole)

• 12 oz. Artichoke Hearts (drained and chopped)

• 1 Large Shallot Finely Chopped

• 3-5 Garlic Cloves Minced

• 3/4 Cup Dry White Wine

• 1 Cup Heavy Cream

• 1/2 Chicken or Vegetable Broth/Stock

• 1/2 Cup Mozzarella Cheese (Shredded)

• 1/3 Cup Parmesan Cheese

• Salt and Pepper

• 2 Tbsp Butter

• Olive Oil

• Pasta Water

How I made it:

Bring a large pot of salted water to a boil for the pasta.

In a large skillet over medium/low heat add olive oil to cover the pan. Add 2 Tbsp of butter. Once melted add in your shallots. Cook until fragrant. Add drained and chopped Artichoke Hearts. Stir. Cook 2 minutes.

Add garlic, season with salt and pepper cook until fragrant.

Squeeze in half a lemon (~1 Tbsp of juice)

Cook until artichokes are softened and shallots are translucent (~4 minutes)

On medium heat add dry white wine. Reduce by 3/4.

Once wine is reduced add in broth and heavy cream, bring to a simmer until thickened. Season the sauce with a pinch of salt and lots of pepper.

Add in chopped spinach, stir until incorporated. add in mozzarella cheese, stir.

Add in cooked pasta, pasta water and the remaining spinach. Toss. Add parmesan and an extra knob of butter to make the sauce extra glossy

Serve and Enjoy!

Happy Cooking! -Kristen Faith