Spinach Artichoke Pasta
A creamy and flavorful pasta dish inspired by spinach artichoke dip, featuring tender pasta, cheesy sauce, and hearty vegetables.
Equipment
- Skillet
- Large Pot
- Mixing Bowl
Ingredients
- 1 teaspoon olive oil
- 2 cloves garlic minced
- 1/2 tablespoon flour optional for low-carb or gluten-free
- 1 cup nonfat milk
- 1/2 cup reduced-fat shredded mozzarella cheese
- 2 oz reduced-fat cream cheese
- 5 oz frozen chopped spinach defrosted and well-drained
- 5 oz frozen artichoke hearts defrosted and chopped
- 1/4 cup Parmesan cheese
- 8 oz high-fiber pasta
- Salt and pepper to taste
Instructions
- Cook the pasta according to package directions, reserving 1/4 cup of the starchy cooking water before draining.
- In a skillet over medium heat, heat olive oil and add garlic and shallots. Cook for 3-4 minutes until softened and fragrant.
- Stir in flour (if using) and let it brown slightly before slowly pouring in the nonfat milk. Bring to a gentle boil, then reduce heat and simmer for 3-4 minutes until thickened.
- Add mozzarella and cream cheese to the sauce, stirring until melted and creamy. Season with salt and pepper.
- Stir in drained spinach and chopped artichoke hearts, cooking for an additional 3-4 minutes. Sprinkle with Parmesan cheese.
- Toss the cooked pasta with the sauce, adding reserved pasta water as needed for desired consistency.
- If desired, transfer to an oven-safe dish and broil for a few minutes until golden.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stove with a splash of milk or water.