Spinach & Artichoke Pasta

My husband is a very big fan of artichoke! He loves spinach & artichoke dip as well! I happen to come across some decent priced artichoke hearts today so I thought why not?

*use organic whenever possible*

Ingredients :

1/2 Summer Squash (cubed into tiny pieces)

2 cloves of garlic

1 handful of kale (chopped, leave the stalks)

6-8 ounce jar of artichokes

1/2 cup Parmesan

1 cup Monterey or mozzarella cheese

3-4 tbsp quinoa flour

1/4 tsp cayenne powder

1/2-1 tbsp red pepper flakes

6 tbsp butter

2 cups of milk

1/2 cup broth

1 handful of spaghetti pasta (gluten free)

1 package of spinach (approx 2 1/2 cups)

First prepare your veggies

Next boil a pot of water

Make sure all of your ingredients are ready !

Begin sautéing the squash, garlic, and butter (use half the butter here)

Once the squash is soft- add spinach and kale and stir well! It will cook down fast !

Add in artichokes and butter

Add in flour

Add in broth and milk here

Add in spices next ! (I added some extra garlic and basil here)

Once it has boiled for about 3-5 minutes add your pasta

Finally add in your cheeses and mix. Once they have melted, remove from heat and let stand for about 5 minutes. It maybe a little runny- if you use 1 1/2 cup of milk it will be thicker.

Finally set your table and enjoy! We served ours with home grown & canned beets & home canned pickles!