Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash, dry, and 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, 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!