Mid Week YUMM! – Spinach & Artichoke Dip Pasta
Spinach & Artichoke Dip…As Pasta?! Your Dream Dinner Just Dropped! Ok, fashionistas, let’s be real. Have you ever devoured a warm, gooey spinach and artichoke dip and thought, “I could make a meal out of this?” Well, buckle up, buttercups, because your culinary dreams just came true! This creamy pasta situation is EVERYTHING you love about that iconic dip, spun into a comforting, slurpable masterpiece.
But wait, there’s more (because we love a good surprise!). This isn’t some heavy, indulgent affair. Nope! This healthy dinner hero clocks in at a mere 20 minutes from pantry to plate. Yes, you heard that right! So, you can go from craving that creamy goodness to actually savoring it faster than you can say “designer handbag.” Get ready for a weeknight win that’s both utterly delicious and totally doable. Your taste buds (and your schedule) will thank you!
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
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Bring a large saucepan of water to a boil. Cook pasta according to package directions. Drain.
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Combine 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.
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Add cream cheese and milk to the pan; whisk until the cream cheese is melted.
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Add Parmesan, garlic powder and pepper; cook, whisking until thickened and bubbling.
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Drain as much liquid as possible from the spinach. Stir the drained spinach into the sauce, along with artichokes and the pasta. Cook until warmed through.
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Nutrition Information
| 371 | Calories |
| 9g | Fat |
| 56g | Carbs |
| 17g | Protein |
EatingWell.com
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