Spinach Artichoke Pasta
Recipe type: Main Dish/Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 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 :)
  1. Cook pasta according to package directions. Drain in a colander and set aside.
  2. 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!
  3. Add the neufchatel (reduced fat cream cheese), sour cream and white wine. Stir until everything is evenly incorporated. Reduce the heat to medium/low.
  4. 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)
  5. 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.
  6. Add the cooked and drained pasta and stir to coat. Serve warm.
Recipe by Daily Rebecca at http://www.dailyrebecca.com/2013/01/spinach-artichoke-pasta/