Alfred and Ro

Spinach & Artichoke Dip Pasta

Yields1 Serving

Ingredients

 8 oz whole-wheat rotini
 1 package baby spinach, roughly chopped
 4 oz reduced-fat cream cheese, cut into chunks
 ¾ cup reduced-fat milk
 ½ cup grated Parmesan cheese, plus more for garnish, if desired
 2 tsp garlic powder
 ¼ tsp ground pepper
 14 oz (1 can) artichoke hearts, rinshed, squeezed dry, and chopped

Directions

1

Bring a large saucepan of water to a boil. Cook pasta according to package directions. Drain.

2

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.

3

Add cream cheese and milk to the pan; whisk until the cream cheese is melted.

4

Add Parmesan, garlic powder and pepper; cook, whisking until thickened and bubbling.

5

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.

Tip
6

If you can find frozen artichoke hearts, they also work well in this recipe. Thaw before using.

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