1 pound penne pasta

2 tablespoons Extra Virgin Olive Oil

3 tablespoons butter

1 large onion, finely chopped

3 cloves garlic, finely chopped or grated

3 tablespoons flour

1/2 cup white wine

2 cups milk

1 package Knorr Vegetable Soup mix (dry)

1/2 cup sour cream1

10-ounce box frozen chopped spinach, defrosted and wrung dry

1 10-ounce box frozen chopped artichokes, defrosted and wrung dry

Ground black pepper

1 1/4 cups shredded Italian Fontina cheese, plus additional for sprinkling on top

1 cup grated Provolane cheese, for sprinkling on top

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Preparation

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Preheat oven to 350ºF. Mix the dry vegetable soup mix and sour cream (I did this about an hour before I started dinner to allow the veggies to dehydrate)Place a large pot of water over high heat to cook the pasta. When the water is boiling, salt it well and drop the pasta in. Cook to al dente according to package directions. Drain the pasta and reserve. Turn the heat up to medium-high and sprinkle the flour into the pan. Cook for about 1 minute then whisk the wine into the pan, cooking for another minute to burn off the alcohol. Whisk the milk into the pan and bring up to a bubble. Add veggies, some salt and pepper to the sauce, and simmer until thickened, 2-3 minutes. Add the cheese and sour cream mixture to the sauce and stir until melted. Toss the prepared sauce with the cooked pasta and transfer to a casserole dish. Sprinkle some more Fontina and Provalone over the top and bake until the cheese has melted and the top is golden brown, about 30 minutes.