spinach and artichoke dip pasta
Quick & Easy
Spinach & Artichoke Dip Pasta
If you've ever wanted to make a meal out of warm spinach and artichoke dip, this creamy pasta is for you. And here's what's almost as good as the flavor of this comforting dish: the fact that this healthy dinner takes just 20 minutes to prepare.
Ingredients:
- 8 ounces whole-wheat rotini
- 1 (5 ounce) package baby spinach, roughly chopped
- 4 ounces reduced-fat cream cheese, cut into chunks
- ¾ cup reduced-fat milk
- ½ cup grated parmesan cheese, plus more for garnish, if desired
- 2 teaspoons garlic powder
- ¼ teaspoon ground pepper
- 1 (14 ounce) can artichoke hearts, rinsed, squeezed dry and chopped (see tip)
Directions:
- Bring a large saucepan of water to a boil. Cook 8 ounces of pasta according to package directions. Drain.
- Combine 15 ounces spinach and 1 tablespoon water in a large saucepan over medium heat. Cook, stirring occasionally, until just wilted, about 2 minutes. Transfer to a small bowl.
- Add 4 ounces cream cheese and ¾ cup milk to the pan; whisk until the cream cheese is melted.
- Add ½ cup Parmesan, 2 teaspoons garlic powder and ¼ teaspoon pepper; cook, whisking until thickened and bubbling.
- Drain as much liquid as possible from the spinach. Stir the drained spinach into the sauce, along with 14 ounces artichokes and the pasta. Cook until warmed through.
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