INSTRUCTIONS

• 1. Prepare penne according to directions, adding 3 Tbsp of salt to cooking water if desired. Toss with vegetable oil and hold.
• 2. For artichoke sauce: Bring olive oil to a simmer (1-2 mins.) Add onions and cook for 4-5 mins. Add garlic and artichoke hearts, cook for 2 mins. Add spinach to pan and cook 3-4 mins. Season with black pepper, lemon juice and remaining salt.
• 3. Add vegetable stock and reduce for 10 minutes or by half. Add cream to pan, stirring. While whisking, slowly mix in 2 cups of shredded mozzarella and 2 cups of grated parmesan. Continue to stir until cheese is fully incorporated.
• 4. Combine spinach and artichoke sauce with warm penne and remaining mozzarella and parmesan. Hold at 145° F for service.