Rachael Ray's Look and Cook by Rachael Ray/Clarkson Potter, 2010.
|1 pound semolina or whole-wheat penne||2 cups whole milk|
|2 tablespoons EVOO (extra-virgin olive oil)||1/4 teaspoon freshly grated nutmeg, or to taste|
|3 tablespoons butter||1 (10-ounce) box frozen chopped artichokes, defrosted and drained|
|1 medium onion, finely chopped||1 (10-ounce) box frozen chopped spinach, defrosted and wrung dry in a kitchen towel|
|3 garlic cloves, finely chopped or grated||Black pepper|
|3 tablespoons all-purpose flour||1 1/2 cups shredded Italian Fontina cheese, plus additional for sprinkling on top|
|1/2 cup dry white wine||1 1/2 cups grated Parmigiano- Reggiano cheese, plus additional for sprinkling on top|
Bring a large pot of water to a boil for the pasta, salt the water, and cook the pasta to al dente.
While the pasta water comes to a boil, place a medium pot over medium-low heat with EVOO and the butter. Add the onions and garlic to the pan and cook until very soft, about 10 minutes.
Heat the broiler and position the rack in the middle of the oven.
Turn up the heat under the pot to medium-high and sprinkle the flour into the pot. Cook for about 1 minute, then whisk in the wine and cook for another minute to burn off the alcohol. Whisk the milk into the pan and bring up to a bubble. Add the nutmeg, artichokes, spinach, and salt and pepper to the sauce and simmer until thickened and the vegetables are warmed through, 2 to 3 minutes more. Add 1 cup of each of the cheeses to the sauce and stir until melted.
Toss the prepared sauce with the cooked pasta and transfer to a casserole dish. Sprinkle the remaining Fontina and Parmigiano over the top and brown under the broiler for about 3 minutes.
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