1 lb. semolina or whole wheat penne
2 Tbsp. EVOO
3 Tbsp. unsalted butter
1 large onion, finely chopped
3 garlic cloves, finely chopped
3 Tbsp. all-purpose flour
1/2 cup dry white wine
2 cups milk
1/4 tsp. freshly grated nutmeg
1 (10 oz.) box frozen chopped artichokes, defrosted and chopped into small pieces
1 (10 oz.) box frozen chopped spinach, defrosted and wrung out in a kitchen towel OR 1 bag fresh spinach, chopped into 1/2 in. slices
1 1/2 cups shredded Italian fontina cheese
1 1/2 cups grated parmesan cheese
Bring a large pot of water to a boil for the pasta, salt the water, and cook the pasta to al dente. Drain and set aside.
While the the pasta water comes to a boil, place a large pot over medium-low heat with the EVOO and butter. Add the onions and garlic to the pot and cook until very soft (about 10 min.).
Heat the broiler and position the rack in the middle position of the oven.
Turn up the heat under the pot to medium-high and sprinkle the flour into the pot. Cook for about 1 min., the whisk in the wine and cook for another minute to burn off the alcohol. Whisk the milk slowly into the pan and bring up to a bubble. Add the nutmeg; add the artichokes and spinach in small batches until all incorporated. Salt & pepper to taste. Simmer until thickened and the vegetables are warmed through (2-3 min.). Add 1 cup of each cheese to the sauce and stir until melted.
Toss the prepared sauce with the cooked pasta and transfer to a greased 9x13 prepared casserole dish (oval or rectangular). Sprinkle the remaining cheeses over the top and brown under the broiler until the cheese is browned and bubbly (about 3 min.).
*Original recipe courtesy of Rachael Ray's Look + Cook, p. 42 & 43
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