Spinach & Artichoke Dip Pasta
total: 20 mins
8 ounces whole-wheat rotini
1 (5 ounces) 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 ounces) can artichoke hearts, rinsed, squeezed dry, and chopped (see Tip)
Bring a large saucepan of water to a boil. Cook pasta according to package directions. Drain.
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. Add cream cheese and milk to the pan; whisk until the cream cheese is melted. Add Parmesan, garlic powder, and 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 artichokes and the pasta. Cook until warmed through.
Tip: If you can find frozen artichoke hearts, they also work well in this recipe. Thaw before using.
Serving Size: 1 1/3 cups
371 calories; protein 16.6g; carbohydrates 56.1g; dietary fiber 7.9g; sugars 6g; fat 9.1g; saturated fat 4.4g; cholesterol 26.2mg; vitamin a iu 2827.2IU; vitamin c 16.9mg; folate 9mcg; calcium 239.7mg; iron 3.1mg; magnesium 37.2mg; potassium 397mg; sodium 550.1mg.
3 starch, 1 1/2 vegetable, 1 fat, 1/2 high-fat protein
Recipe Courtesey of Eating Well.