Spinach & Artichoke Dip Pasta || Gracefult Kitchen

Warning: Trying to access array offset on value of type null in /home/u589834942/domains/gracefultkitchen.com/public_html/recipe-details.php on line 74

Spinach & Artichoke Dip Pasta

Dinner

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)

Description

Bring a large saucepan of water to a boil. Cook 8 ounces of pasta according to package directions. Drain.
Combine 5 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.