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.
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