Ingredients
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4 tablespoons butter
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3 tablespoons all-purpose flour
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1/2 cup milk
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1/4 cup cream cheese
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1/4 cup sun-dried tomato packed in oil, chopped
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10 ounces frozen chopped spinach
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1 (14 ounce) can artichoke hearts, quartered
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1/4 cup parmesan cheese, grated
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1/2 teaspoon garlic powder
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1/8 teaspoon black pepper
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salt, to taste
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pasta, cooked (shells or penne)
Instructions
- Melt butter in large skillet over medium-low heat, and whisk in flour to form a paste.
- Gradually stir in milk until well combined and somewhat thickened.
- Add cream cheese and stir until melted.
- Increase heat to medium, add sun-dried tomatoes, frozen spinach, artichoke hearts, garlic powder and pepper.
- Stir frequently for several minutes until hot and thickened. (if it seems too thick, add more milk).
- Reduce heat to low, stir in parmesan and cook (stirring frequently) for a minute or two more.
- Salt to taste and stir into individual bowls of pasta.