8 ounces whole wheat pasta noodles, such as shells, penne, rigatoni, or elbow
1 tablespoon extra virgin olive oil
2 cans artichoke quarters, drained
2 tablespoons unsalted butter
1/2 cup diced yellow onion
2 cloves minced garlic
1/4 cup white whole wheat flour
2 1/2 cups non-fat milk
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/3 cup plain Greek yogurt
3/4 cup freshly grated fontina, mozzarella, or other similar, melty cheese
8 ounces fresh spinach
1/3 cup freshly grated Parmesan cheese