Tags
Vegetarian
Star Rating
★★★★★
Yield
4
Total Time
20
eatingwell.com_recipe_276095_spinach-artichoke-dip-pasta__print.pdf132.0KB
Ingredients
-8oz Barilla Protein+ Rotini or Banza Rotini
-1 (5 ounce) package baby spinach, roughly chopped
-4 ounces reduced-fat cream cheese, cut into chunks
-¾ cup full-fat milk
-½ cup grated Parmesan cheese, plus more for garnish, if desired
-2 tsp garlic powder
-¼ tsp ground pepper
-1 (14 ounce) can artichoke hearts, rinsed, squeezed dry and chopped
Directions
-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.