Ingredients
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1 (16 oz) box penne
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4 oz ham steak
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2 (14 oz) cans quartered artichoke hearts, drained
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2 tbsp olive oil
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2 large shallots, thinly sliced
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3 cups spinach
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1/2 cup half & half
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3 tbsp mascarpone
Steps
1
Cook the penne according to package directions, reserving ½ cup cooking liquid. Dice the ham. Coarsely chop the artichokes.
2
In a 12-inch skillet, heat the oil on medium. Add the shallots and ham. Cook 6 min., stirring often. Stir in the artichokes, then the spinach, in batches. Add the half & half and mascarpone. Cook 2 min., stirring, until mascarpone is melted. Remove from heat.
3
Drain the cooked penne and return to pot, along with spinach mixture and cooking liquid. Toss until well coated. Season with salt.
