Spinach and Artichoke Dip Pasta
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Cook time: 
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Serves: 4
 
Ingredients
  • 10 oz fresh spinach, washed
  • 5 cloves garlic, minced
  • 3 oz grated Parmesan
  • 4 oz low fat cream cheese
  • ⅓ c milk (I used unsweetened almond milk)
  • 3 oz shredded mozzarella
  • ⅓ c nonfat Greek yogurt
  • 15 oz can artichokes
  • salt and pepper to taste
  • 6 - 10 oz whole wheat or gluten free pasta, cooked according to package instructions
Instructions
  1. Heat a large sauté pan over medium heat and spritz with nonstick spray (a drizzle of EVOO would also work).
  2. Saute spinach and garlic until the spinach is wilted.
  3. Meanwhile, chop the artichokes if whole and squeeze out excess liquid.
  4. 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.
  5. The sauce may look a little thin, but will help coat the pasta (and will thicken the longer you let it sit).
  6. Add the pasta, toss to combine, and serve immediately.
Notes
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.
Nutrition Information
Serving size: ¼ of recipe Calories: 440 Fat: 11 Carbohydrates: 55 Fiber: 9 Protein: 29
Recipe by Hidden Fruits and Veggies at https://www.hiddenfruitsandveggies.com/2014/01/20/spinach-artichoke-pasta/