Artichoke And Spinach Sauce With Penne Pasta (dairy)
Email This Recipe Print Recipe Contributed by Eileen Goltz

Ingredients 1/2 lb fake vegetarian bacon, chopped in 1/2-inch pieces 10 ounces spinach fresh or frozen (defrosted and drained) 2 cups water packed artichoke hearts, quartered 4 ounces cream cheese 1/4 cup mayonnaise 1/2 cup mozzarella cheese, grated 1/4 cup parmesan cheese, grated 2 tablespoons romano cheese, grated 3 garlic cloves, minced 1 tablespoon olive oil

Instructions

In a large skillet over medium heat, cook bacon until almost crisp. Drain off all but one tablespoon of the grease (leave bacon in the pan).Add garlic and cook for about a minute. Add olive oil, spinach, and artichoke hearts, sauteeing for a few minutes. Reduce heat to medium-low and stir in cream cheese and mayonnaise.
When blended, stir in romano, parmesan, and mozzarella. Cook until all the cheeses are melted, stirring frequently. Season with salt, pepper, or red pepper flakes to taste. Combine with cooked noodles and serve. Serves 2. This recipe can be doubled.

Serving Size

Serves 2

Notes

I like to use fresh spinach leaves but frozen works just fine.

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• Beets with Pineapple (pareve) • Teriyaki Beets (dairy or pareve) • Roasted Beets with Curry (dairy) • Sliced Beet Casserole (dairy or pareve) • Herbed Beef and Beet Stew (meat)

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