Artichoke & Spinach Penne with Breadcrumbs

Name: Artichoke & Spinach Penne with Breadcrumbs
Yield: 4 servings
Ingredients: 6 tablespoons olive oil; 2 tablespoons butter; 1 small white or yellow onion, finely chopped or grated; 1 box (10 to 12 oz.) frozen artichoke hearts, thawed, or 1 can (14 oz.) artichoke hearts, drained, or 1 vacuum-sealed pouch (12 oz.) artichoke hearts or grilled artichoke hearts; 4 cloves garlic, chopped; About 2 tsp. lemon zest; Salt and finely ground black or white pepper; 1/2 cup dry white wine; 1 cup heavy cream; 1 bag (16 oz.) frozen chopped spinach, thawed; Freshly grated or ground nutmeg; 1 cup coarse homemade breadcrumbs or panko; 1 teaspoon granulated garlic; 1 1/2- 2 cups grated Grano Padano or Parmigiano-Reggiano; 2 tablespoons chopped flat-leaf parsley; 1 tablespoon chopped fresh thyme; 1 pound penne rigate

Artichoke & Spinach Penne with Breadcrumbs was pinched from <a href="http://www.rachaelraymag.com/recipe/artichoke-and-spinach-penne-with-breadcrumbs/" target="_blank">www.rachaelraymag.com.</a>

INGREDIENTS

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6 tablespoons olive oil

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2 tablespoons butter

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1 small white or yellow onion, finely chopped or grated

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1 box (10 to 12 oz.) frozen artichoke hearts, thawed, or 1 can (14 oz.) artichoke hearts, drained, or 1 vacuum-sealed pouch (12 oz.) artichoke hearts or grilled artichoke hearts

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4 cloves garlic, chopped

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About 2 tsp. lemon zest

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Salt and finely ground black or white pepper

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1/2 cup dry white wine

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1 cup heavy cream

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1 bag (16 oz.) frozen chopped spinach, thawed

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Freshly grated or ground nutmeg

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1 cup coarse homemade breadcrumbs or panko

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1 teaspoon granulated garlic

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1 1/2- 2 cups grated Grano Padano or Parmigiano-Reggiano

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2 tablespoons chopped flat-leaf parsley

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1 tablespoon chopped fresh thyme

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1 pound penne rigate

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