Spinach Artichoke Pasta
I can’t remember the last recipe I posted which means it’s been TOO LONG!
We have been blessed by so many friends and family members who have brought dinner to us while we are adjusting to life with our sweet baby girl. That means I’ve been out of the kitchen which has been a nice break, but I’m ready to get back in the saddle!
This is actually a meal I made several months ago. I only snapped a couple of basic iPhone pics when I made it, so you can’t really see all the gorgeous artichoke hearts nestled among the bowtie pasta and creamy sauce, but trust me…they are in there and they are delish.
If you are a fan of spinach artichoke dip (who isn’t?!) than I can guarantee you will love this meal. It’s easy to make, comes together fast and it’s meatless for you vegetarians (and those trying to incorporate more meatless meals into the weekly menu).
I’ve mentioned on several occasions how much I love Budget Bytes. Beth’s recipes are healthy, delicious and easy on the wallet. If you haven’t bookmarked her website you totally should.
I found this recipe on the Budget Bytes site and made it without any modifications. You could totally add other veggies to give this meal a nutritional boost. I could see adding shredded carrots or even mixing a few handfuls of kale in with the spinach. Feel free to be creative or just make it as is. Either way… just make it. You’ll be glad you did :)
Spinach Artichoke Pasta
from Budget Bytes
- 2 Tbsp olive oil
- 4 cloves garlic
- 4 oz. neufchatel cheese (reduced fat cream cheese)
- ½ cup sour cream
- ¼ cup white wine
- ½ cup milk
- ½ cup grated parmesan
- 1 can (14 oz) quartered artichoke hearts
- 1 pkg (10 oz) chopped spinach, thawed
- 1 Tbsp hot sauce
- 1 tsp red pepper flakes (optional)
- salt and pepper to taste
- 12 oz. pasta (any shape but bow ties are pretty :)
- Cook pasta according to package directions. Drain in a colander and set aside.
- While the pasta is cooking, start making the sauce. Heat the olive oil in a large skillet over medium heat. Mince the garlic and cook it in the oil until it is slightly tender (1-2 minutes). Be careful not to let it get too dark!
- Add the neufchatel (reduced fat cream cheese), sour cream and white wine. Stir until everything is evenly incorporated. Reduce the heat to medium/low.
- Add the milk and parmesan cheese. Stir until the parmesan has melted and is evenly incorporated. Stir in the hot sauce and thawed/drained spinach. (This is the time that you would add the other veggies if you so choose)
- Drain the can of artichoke hearts. Roughly chop them and add to the sauce. Taste the sauce and season with salt, pepper and red pepper flakes if desired.
- Add the cooked and drained pasta and stir to coat. Serve warm.