Spinach and Artichoke Pasta
Use whole wheat noodles to make this creamy dish even better for you!


for 4 servings:

8 ounces whole-wheat rotini

1 (5 ounce) package baby spinach, roughly chopped

4 ounces reduced-fat cream cheese, cut into chunks


¾ cup low fat milk

½ cup grated Parmesan cheese, plus more for garnish, if desired

2 teaspoons garlic powder or 1 clove fresh garlic, crushed

¼ teaspoon ground pepper

1 (14 ounce) can artichoke hearts, rinsed, squeezed dry and chopped


Step 1: Bring a large saucepan of water to a boil. Cook pasta according to package directions. Drain.

Step 2: 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.
Step 3: Add cream cheese and milk to the pan; whisk until the cream cheese is melted.
Step 4: Add Parmesan, garlic powder and pepper; cook, whisking until thickened and bubbling.
Step 5: 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.

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