I’ve had the idea for this pasta probably 40 separate times. Whenever it popped into my head, I would think about how delicious and creative it would be — a quick Google search will show you, hundreds of other people have thought the same thing. I promise you though, that this doesn’t make it any less delicious.
While I love spinach and artichoke dip, it has always seemed like “We should have a vegetarian appetizer at this party — bring out the fatty, cheesy, dip!”. I’m really, honestly not the kind of person that can turn down a dip, especially a cheesy one…. so I’m not really sure if I’m complaining here. Let’s just read that as: Kelly has eaten a LOT of spinach and artichoke dip. (Note: don’t take that to mean it’s my favorite dip. That honor is held by The Beeroness‘s Roasted Garlic and Parmesan Beer Cheese Dip.)
Now that I’ve officially declared myself to be a cheesy dip expert, let me convince you to stir it into your pasta. Cheese + carbs = happiness. Convinced? How about: Cheese + carbs + vegetables = happiness + pretending your dinner is super healthy. Yes. Success. I made this as a main dish and it was enough for 4. It’d also be great as a side dish, serving 6 – 8 (hate to admit this here, but Josh kept going on about how it’d be great with a piece of grilled chicken. I’d suggest Quorn meat free, soy free cutlets). If you just want cheesy dippy goodness and no pasta, it’s great on chips. Not that I was dipping chips into my pasta sauce, no way! 😉
6 – 10 oz whole wheat or gluten free pasta, cooked according to package instructions
Heat a large sauté pan over medium heat and spritz with nonstick spray (a drizzle of EVOO would also work).
Saute spinach and garlic until the spinach is wilted.
Meanwhile, chop the artichokes if whole and squeeze out excess liquid.
Add the Parmesan and cream cheese to the pan, stirring into the spinach. Add milk and stir to distribute. Stir in the mozzarella and yogurt, then add the artichokes. Cook until hot and the cheese is melty.
The sauce may look a little thin, but will help coat the pasta (and will thicken the longer you let it sit).
Add the pasta, toss to combine, and serve immediately.
Do NOT let the sauce boil once you’ve added the milk and yogurt — this may cause it to curdle! The sauce will not be incredibly, milky smooth like a jarred Alfredo, but more like a restaurant style Alfredo. Nutritional estimate uses 8 oz of whole wheat pasta – adjust for more or less pasta or for GF. I included a range of pasta amounts because who am I to tell you how saucy you like your noodles? Pictures are with 8 oz.