| Total sodium per serving: 397mg |
Total calories per serving: 367 |
Servings: 6 |
Ingredients:
- 8 oz penne
- 2 tbsp unsalted butter
- 1 onion, diced
- 2 cloves garlic, chopped
- 3 tbsp all-purpose flour
- 2 cups 1% milk
- 4 oz mascarpone cheese, room temperature (or use the lowest sodium cream cheese you can find)
- 1/4 cup Parmesan cheese, grated (Trader Joe’s)
- 1/2 cup mozzarella, shredded (Trader Joe’s)
- 1 (14 oz) can artichoke hearts, drained, rinsed, coarsely chopped
- 8 oz fresh spinach, washed, dried, coarsely chopped
- pepper to taste
Directions:
1. Cook pasta according to instructions on the package but do not add salt to the water. Drain and set aside.
2. Place the butter in a large, non-stick skillet and place over medium heat until butter has melted.
3. Add the onion to the skillet and cook for about 5-7 minutes or until tender.
4. Add the garlic and cook for about 1 minute.
5. Sprinkle the flour over the veggies and stir, cook for a few minutes so that all the flour is incorporated.
6. Pour the milk into the pan, cook and stir until mixture begins to thicken
7. Add the mascarpone cheese, the Parmesan and the mozzarella shreds. Cook and stir for 1-2 minutes or until all the cheese has melted and no lumps remain.
8. Add the chopped artichoke hearts and spinach to the skillet. Cook and stir for about 2 minutes or until the spinach has wilted.
9. Season, to taste, with pepper. Either add the pasta to the pot or pour equal amounts of the sauce over the plated pasta.
Note: Bacon, sundried tomatoes, chicken, tuna, red pepper flakes, hot sauce or cayenne could be added to vary the taste. Adding these will change the nutritional values.
Makes 6 servings, each serving has 367 calories, 397mg sodium, 41.3g carbohydrates with ingredients used.
Original recipe found at closetcooking.com; rewritten and adapted for low sodium
