Great Edibles Recipes: Spinach and Artichoke Pasta

Spinach artichoke dip is one of my favorite flavor combinations of all time. There’s just something about juicy, meaty, artichoke hearts paired with green baby spinach and ooey-gooey cheese that instantly makes my mouth water. This medicated recipe is a unique pasta dish that features a delicious spin on this classic hot dip. The dish uses rotini pasta (but you can use your pasta of choice), and an array of creamy cheeses to create a creamy, filling meal.

Serves 10

Here’s What You Need:

• 6 tablespoons cannabis-infused butter
• 4 cloves of garlic (finely minced)
• 2 cans of artichoke hearts (drained and halved)
• 2 bags of baby spinach
• 3 tablespoons flour
• 3 cups whole milk
• 1/4 teaspoon cayenne pepper
• 1/2 cup freshly grated Parmesan cheese
• 1 1/2 cups mozzarella or Monterey Jack cheese (shredded)
• 1/2 cup low-sodium chicken broth (more or less)
• 12 oz rotini pasta (cooked to al dente) (you may substitute with penne, rigatoni, etc.)
• 1/2 cup seasoned panko bread crumbs
• Salt and black pepper to taste
• Crushed red pepper flakes to taste

How to Make Spinach and Artichoke Pasta

To begin, cook the rotini pasta to al dente, according to the directions on the box.

After, drain the pasta in a colander and set it to the side for now.

Next, melt 2 tablespoons of cannabis-infused butter in a large pot over medium heat.

Then, finely mince the garlic, and add it to the melted butter. Throw in the 2 bags worth of baby spinach (this may seem like a lot of spinach but don’t worry, the spinach will wilt down). Cook for 1-2 minutes, or until the spinach has wilted and the garlic is fragrant.

Remove the spinach/garlic blend from the pot and set it to the side on a plate or in a bowl for now.

Return the large pot to the stove top and melt an additional 2 tablespoons of cannabis-infused butter over high heat this time.

Next, drain the artichoke hearts and cut them in half. Proceed to add the halved artichoke hearts to the large pot containing the melted cannabutter.

Cook the artichoke hearts over high heat for 2-3 minutes, or until they’re slightly browned. Then remove the artichoke hearts from the pot and set them to the side for now.

Reduce the heat on your stove top to low, and place your large pot back on the heat.

Add the remaining 2 tablespoons of cannabis-infused butter to the pot.

Once the cannabutter is melted, sprinkle in the 3 tablespoons of flour and whisk until combined.

Allow the flour to cook for 2-3 minutes, or until it turns to a light brown color and smells nutty.

Slowly pour in the milk and whisk to combine. Let the milk cook for 4 minutes, or until it starts to thicken. Then, add in the Parmesan cheese, mozzarella or Monterey Jack, salt and black pepper, and cayenne pepper. Whisk the ingredients together until the cheeses fully melt into the white sauce.

If your white sauce is overly thick, add in the chicken broth until you reach your desired consistency.

Finally, add the artichokes and pasta, tossing everything gently to fully combine.

Next, gently pour in the cooked spinach, and pour the entire pasta dish into a serving bowl.

Sprinkle the top of the pasta with the seasoned panko bread crumbs and crushed red pepper flakes.

Serve immediately and enjoy!

Check out other posts from Weedist’s Great Edibles Recipes series!