Recipe Library
Spinach & Artichoke Dip Pasta
Creamy reduced fat cheese sauce coats tender whole wheat rotini, carrying the bright tang of artichokes and the gentle earthiness of wilted spinach in every twirling bite. Parmesan adds a savory finish that lingers on the tongue.
- Total
- 32 min
- Prep
- 15 min
- Cook
- 17 min
- Serves
- 4
Nutrition per Serving
- Calories
- 371
- Protein
- 17g
- Carbs
- 56g
- Fat
- 9g
- Fiber
- 8g
- Sugar
- 6g
- Sodium
- 550mg
Ingredients
- 8 ounces whole-wheat rotini
- 1 (5 ounce) package baby spinach, roughly chopped
- 4 ounces reduced-fat cream cheese, cut into chunks
- 3/4 cup reduced-fat milk
- 1/2 cup grated Parmesan cheese, plus more for garnish, if desired
- 2 teaspoons garlic powder
- 1/4 teaspoon ground pepper
- 1 (14 ounce) can artichoke hearts, rinsed, squeezed dry and chopped (see Tip)
Instructions
- 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.