Spinach Artichoke Pasta

Today, it's an exercise in decadence.  Breathe in, breathe out.  Accept it for what it is.  It's okay to be decadent sometimes.  This is one of those times.  Do you remember the old spinach and artichoke dip that used to be the height of the appetizer menu in the 90s?  Okay, maybe it still is for some people but, frankly, I'm over it.  BUT, serve it up pasta style and I'm back in!  Think penne pasta with creamy sauce, spinach and artichokes!  Yep, it's your old favorite reinvented!  Enjoy (but only a small portion!)

Spinach Artichoke Pasta (adapted from tastykitchen.com)
  
3 T. unsalted butter
4 cloves garlic, minced
1 (10 oz.) bag baby spinach
2 (15 oz.) cans quartered artichoke hearts
3 T. all purpose flour
1 c. fat free half and half
2 c. skim milk
1/4 t. cayenne pepper
Salt and pepper to taste
1/2 c. Parmesan cheese, grated
1 1/2 c. low fat mozzarella cheese, grated
1/2 c. low sodium chicken broth (or vegetable broth)
1 lb. penne pasta, cooked according to package instructions
1/2 t. crushed red pepper

Melt 1 T. butter in a large skillet.  Add the garlic and spinach and stir until the spinach is wilted, about 1 minute.  Remove the spinach to a plate and set aside.

Add 1 T. butter to the same skillet and raise the heat to high.  Add the artichoke hearts and stir until they start to get a little color, about 1 minute.  Remove the artichokes to the plate with the spinach and set aside. 

Reduce the heat to low and add the remaining tablespoon of butter to the same skillet.  When melted add the flour and whisk until it's combined.  Pour in the half and half and milk and whisk to combine.  Let cook for 3-4 minutes or until it starts to thicken.  Add the cayenne, salt, pepper, Parmesan, mozzarella and chicken broth.  Add the artichokes, spinach and cooked pasta to the pan and toss to combine.  Sprinkle with crushed red pepper and serve immediately!

6 servings (555 calories each serving) according to my calculator on loseit.com