INGREDIENTS
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1 box chopped frozen spinach
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Salt
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1 pound cavatappi, hollow corkscrew pasta or other short cut pasta
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1 bunch broccolini, trimmed and chopped into 2-inch pieces
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3 tablespoons butter
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3 tablespoons all-purpose flour
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2 1/2 cups whole milk
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Black pepper
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Nutmeg, grated, to taste
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1 cup grated provolone
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1 cup shredded Asiago
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1 cup grated Parmigiano-Reggiano