Spinach Artichoke Dip Pasta

INGREDIENTS

8 oz

whole wheat rotini or pasta of choice

1 tbsp

butter

1 tbsp

grapeseed oil (extra virgin olive oil may be used instead)

large shallot, minced

2 cloves

garlic, minced

3 tbsp

flour

2 cups

skim milk

1/2 tsp

kosher salt

1/4 tsp

freshly ground black pepper

1/4 cup

parmesan cheese, shredded

2 oz

goat cheese, room temperature

3/4 cup

part skim shredded mozzarella, divided

14 oz

can artichoke hearts, roughly chopped

2 cups

baby spinach, packed