Fill a medium pot (or large for 4 servings) 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Roughly chop the spinach. Roughly chop the artichokes.

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 8 to 10 minutes, or until tender. Turn off the heat. Reserving 1/2 cup of the pasta cooking water (or 1 cup for 4 servings), drain thoroughly. Wipe out the pot.

In the same pot, heat the butter on medium-high until melted. Add the flour and as much of the red pepper flakes as you’d like (reserving a pinch for garnishing). Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined and light brown. Carefully add the broth and cream (shaking the packet before opening); season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until combined and slightly thickened. Add the chopped spinach and chopped artichokes. Cook, stirring frequently, 1 to 2 minutes, or until the spinach is wilted. Add the cooked pasta and reserved pasta cooking water. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the soup garnished with the romano and reserved red pepper flakes. Enjoy!