Name: One Pot Spinach Artichoke Pasta With Four Cheeses

Ingredients:

• 1 (1-pound) package Cavatappi Pasta, or any short noodle you love
• 2 tablespoons butter
• 6 cloves garlic, minced
• 1 (14-ounce) can Artichoke Quarters, drained, rinsed, and chopped into bite-sized pieces
• 6-8 ounces mature flat leaf spinach, rinsed well and chopped into bite-sized pieces (Chop stems very finely if you want to include them.)
• 4-5 Sun-Dried Tomatoes, drained
• 4 ounces mascarpone; or substitute plain full-fat cream cheese if you can’t find this
• 1/2 cup heavy cream
• Pinch of paprika
• Salt and pepper
• 3/4 cup provolone cheese (or mozzarella), grated
• 3/4 cup fontina cheese (or gruyere), grated
• 1 cup Saviola Imported Parmigiano Reggiano D.O.P. Wedge cheese, grated

Instructions:

• Set water to boil in an oven-safe pot with a large surface area, like a shallow Dutch oven or a braising pan.
• Preheat the broiler - use the low setting if your oven has it.
• Finely dice the sun-dried tomatoes, chop the artichoke hearts, and mince the garlic.
• Chop spinach into bite-sized pieces and scoop into a bowl.
• Grate cheese if you’re using whole blocks; put those cheeses into a bag or a bowl just to make it easier to combine later.
• Cook the pasta for 2 minutes less than the minimum number required for al dente marked on the package.
• Save a cup of pasta water, drain, and set the pasta aside.
• Back on the stove over medium heat, add 2 tablespoons of butter to the now-drained pasta pan.
• Let this melt, then add the chopped artichokes and sun-dried tomatoes and sauté until soft, about 2 minutes.
• Now add the minced garlic, and cook 30 seconds more.
• Dump in ALL of the chopped greens, which will look really overwhelming at first, and stir to wilt them down into the butter-artichoke base.
• Cook until the greens are fully wilted, and all the water they release has evaporated.
• Pour in the heavy cream and add the mascarpone, then lower the heat to low.
• Season with salt, pepper, and a pinch of paprika, and stir a few times to fully bathe everything until the cream mixture is very gently bubbling.
• At this point, add the pasta back in.
• With the pot still on the heat, add handfuls of your cheese blend - 2 cups worth - stirring after every half cup or so to fully incorporate. You will start to get a lot of strings, which is totally fine.
• Add pasta water in splashes to smooth everything out. You should have a silky, creamy sauce with a lot of stretch by the end.
• Give it one final stir, turn off the heat, then scatter the final 1/2 cup of cheese over the top of the dish. It should be a thin, uneven layer, just enough to form a light crust.
• Broil it. Pop the entire thing, uncovered, under the broiler for 5 minutes to get the dish melty and just a little bit browned.
• Remove from the oven and serve generously in bowls.

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Source: https://www.delallo.com/recipe/one-pot-spinach-artichoke-pasta-with-four-cheeses/

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