Spinach, Artichoke and Mushroom Pasta
I’ve been neglecting Sweet Remedy lately. Partly because I was down and depressed about acid reflux ruining my love for food and partly because I started my last semester at Suny Orange in January and have been attempting to pass my math class so I can graduate in May! Hooray! If you know me at all, you know that math is not my thing. I have a severe math phobia/anxiety. In high school I had a dream that huge colored numbers were chasing me. These numbers had large teeth. I’m not kidding.
I’m also taking digital photography 2 that has been fun. As much fun as I am having, I would like to fast-forward to May so I can get my diploma and move on with my life. Also June is going to be filled with exciting trips to Austin, Tx and Orlando/New Port Richey, Fl.
Speaking of Austin, I’m going to be speaking at BlogHer Food 2013 on the panel Pro Food Photography On The Fly with a group of lovely ladies: Christine from Cook The Story, Sommer from A Spicy Perspective and Sylvie from Gourmande in The Kitchen. I figured it was time to let the world know. If you are going to be there, let me know as I’d love to meet you. This is my first speaking event…ever. As you can imagine I’m full of all kinds of emotions. I’m an excited nervous mess.
Spinach, Artichoke and Mushroom Pasta
Yield: 2-4
Prep Time: 15 min
Cook Time: 30 min
Total Time: 45 min
The sauce in this recipe is just enough to coat the pasta. If you go heavy on the sauce, I'd double the recipe.
Ingredients:
4 cups penne pasta
2 cups baby portobello mushrooms
2 cups spinach
1 can artichoke hearts
1 Tbsp olive oil
4 Tbsp butter
4 Tbsp flour
1 1/2 cup milk
1/2 cup Parmesan cheese
2 Tbsp garlic powderDirections:
Fill a large pot with water. Boil and add the penne pasta. Cook according to package, usually 10-12 minutes.
Saute the mushrooms in the olive oil for about 3 minutes, add the artichoke hearts and spinach and cook for another 3 minutes. Set aside in a separate bowl.
In the same pan, melt the butter and sprinkle the flour in. Add milk and whisk to combine. Slowly add the Parmesan cheese and garlic powder. Cook until thickened.
Drain pasta and coat with the sauce. Top with mushroom, spinach and artichoke mixture. Add more Parmesan cheese to your liking.
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katie — February 14, 2013 @ 3:57 pm
THis pasta looks so good! I’m glad you are getting your blog mojo back! So i remember taking photography in college but it was not digital! lol. I wish they would have had digital photography classes way back when. I too hated math until I actually learned how to do it and then I did great and didn’t fear it as bad! Good luck–I know you’ll pass and graduate! See you in June my friend!
Kiersten @ Oh My Veggies — February 15, 2013 @ 1:17 pm
Congratulations on the speaking gig–that is awesome! I’m still not sure if I’m going to make it to BlogHer Food (travel budget for the year was unexpectedly spent on my sick cat!), but if I’m there I definitely want to go to your discussion. That is a talented group of ladies!
And good luck with the math class.
dixya @ food, pleasure, and health — February 15, 2013 @ 3:23 pm
congratulationsss
this is such a great news!! I dont think I will be attending it and you will rock it girl. I hope you are feeling better with your reflux and good luck with math! this pasta dish looks like something I could make totally for a busy weekday,
Lynna — February 16, 2013 @ 4:03 am
Aww, take a break if you need it! And, Congrats on speaking! I bet you`ll do well.
I would totally go, but I can`t afford it! 
JulieD — February 16, 2013 @ 5:06 pm
Congrats on speaking!! I can’t wait to see you in Austin. As for this pasta, it’s just perfect…I love spinach, artichokes and mushrooms!