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Recipes

Spinach & Artichoke Dip Pasta

Spinach & Artichoke Dip Pasta

Yum!

Spinach & Artichoke Dip Pasta

Time: 20 min | Serves 4

 

Ingredients:

  • 8 ounces whole-wheat farfalle
  • 1 5-ounce package baby spinach, coarsely chopped
  • 1 tablespoon water
  • 4 ounces reduced-fat cream cheese, cut into chunks
  • ¾ cup reduced-fat milk
  • ½ cup grated Parmesan cheese, plus more for garnish
  • 2 teaspoons garlic powder
  • ¼ teaspoon ground pepper
  • 1 14-ounce can artichoke hearts, rinsed, 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 the water in a large saucepan over medium heat. Cook, stirring occasionally, until just wilted, about 2 minutes.
  3. 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, whisk-ing, until thickened and bubbling. Drain the spinach well and stir into the sauce, along with artichokes and the pasta. Cook until warmed through. Sprinkle with Parmesan, if desired.

Lisa added grilled chicken, and fresh garlic while making this live!

 

Serving Size: 1⅓ CUPS EACH

CAL 371 FAT 9G (SAT 4G) CHOL 26MG

CARBS 56G TOTAL SUGARS 6G (ADDED

0G) PROTEIN 17G FIBER 8G SODIUM

550MG POTASSIUM 397MG.

 

Source: EatingWell, Special Edition, 20-Minute Meals, 2022.