Saturday, October 22, 2011

Spinach and Artichoke Pasta

Who doesn't love spinach and artichoke dip? Glutenless Goddess shared a recipe for it with me that we are both obsessed with. (One of us really should post it one of these days...) I wanted to turn that spinach and artichoke dip into a meal, so I modified it slightly and poured it over pasta! This recipe is super simple, and you could serve it straight off the stovetop, or sprinkle more cheese on it bake in the oven for a few minutes. It's really creamy and satisfying, and probably better for you than your average mac and cheese since it involves spinach, whole wheat pasta, and low-fat dairy.

Spinach and Artichoke Pasta

16 oz frozen spinach, defrosted in microwave
13-16 oz whole wheat pasta (I used fusilli, but any short, robust pasta shape would work, such as penne, bow-tie, or shells)
8 oz package of low-fat cream cheese (neufchatel)
1/3 cup grated Parmesan cheese
1/2 cup shredded part-skim mozzarella or Italian mix cheese

1 cup milk

1/2 cup Greek yogurt
1 t Tony Chachere's seasoning or other seasoned salt
salt and pepper to taste
1 12 oz can artichoke hearts

Defrost spinach in the microwave for approximately 6 minutes, until warm. While pasta is boiling, dump all ingredients except pasta and artichoke hearts in food processor, and process until spinach is finely chopped and ingredients are well-mixed. Add artichoke hearts and pulse a couple times until they are roughly chopped. When pasta is al dente, drain, and combine with sauce mixture. If the mixture is too try, just add a bit more milk. You can just heat this on the stovetop for a few minutes and serve, or if you'd like a baked pasta dish, just pour it into a baking dish, top with some additional cheese, and bake at 400 for 15 minutes, or until the center is hot. Serves 5-6.

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