Categories: Pasta

Ingredients

• Salt
• 1 lb. penne
• 2 tbsp. olive oil
• 3 tbsp. butter
• 1 medium onion, finely chopped
• 3 garlic cloves, finely chopped or grated
• 3 tbsp. all-purpose flour
• 1/2 cup dry white wine
• 2 cups whole milk
• 1/4 tsp freshly grated nutmeg, or to taste
• 10 oz. box frozen chopped artichokes, defrosted and drained
• 10 oz. box frozen chopped spinach, defrosted and wrung dry in a kitchen towel
• Black pepper
• 1 1/2 cups shredded Italian Fontina, plus additional for sprinkling on top
• 1 1/2 cups grated Parmigiano-Reggiano, plus additional for sprinkling on top

Directions

1. Bring a large pot of water to a boil for the pasta, salt the water and cook the pasta to al dente.

2. While the pasta water comes to a boil, place a medium pot over medium-low heat with olive oil and the butter. Add the onions and garlic to the pan and cook until very soft, about 10 minutes.

3. Heat the broiler and position the rack in the middle of the oven.

4. Turn up the heat under the pot to medium-high and sprinkle the flour into the pot. Cook for about 1 minute, then whisk in the wine and cook for another minute to burn off the alcohol.

5. Whisk the milk into the pan and bring up to a bubble. Add the nutmeg, artichokes, spinach and salt and pepper to the sauce and simmer until thickened and the vegetables are warmed through, 2 to 3 minutes more. Add 1 cup of each of the cheeses to the sauce and stir until melted.

6. Toss the prepared sauce with the cooked pasta and transfer to a casserole dish. Sprinkle the remaining Fontina and Parmigiano over the top and brown under the broiler for about 3 minutes.

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