INGREDIENTS
6 cups
baby spinach
3 tbsp
flour
9 oz
frozen artichoke hearts
3 cloves
garlic
4 servings
kosher salt
1/3 cup
low fat sour cream
1/4 cup
parmesan
1 cup
part-skim mozzarella
1/3 cup
shallots
1/2 cup
skim milk
2/3 cup
swiss cheese
2 tbsp
unsalted butter
8 oz
whole-wheat elbow pasta