Meatless Monday #17! If you like spinach and artichoke dip, you will love this pasta! Very easy to make and ready in less than 30 minutes.
1 12-oz. box pasta
1 tsp. butter
2 cloves garlic, minced
1 package reduced fat cream cheese
1/2 cup milk
1/2 cup reduced fat sour cream
1/2 lemon, juiced
1/2 tsp. salt
1/4 tsp. red pepper flakes
1 can artichoke hearts, packed in water, drained and chopped
10 oz. chopped, frozen spinach, thawed, water squeezed out
1/2 cup Parmesan cheese, shredded
Additional Parmesan for serving
1. Cook pasta according to package directions.
2. Meanwhile, in a medium saucepan over medium heat, melt butter and add garlic. Cook until fragrant, about 30 seconds. Add cream cheese and stir until melted. Slowly stir in milk, then add sour cream, lemon juice, salt and red pepper flakes. Stir in artichoke hearts, spinach and Parmesan cheese.
3. Drain pasta and add to artichoke mix. Toss and season to taste with salt and additional lemon juice as needed. Serve with additional shredded Parmesan, to taste.
Very easy to make and extremely similar to making a Hot Spinach and Artichoke Dip.
I made mine with gluten-free spiral pasta. The original recipe used bowtie. You can pretty much use your favorite pasta for this recipe. I didn’t use an entire box worth of pasta since I am only feeding two, but I had to full amount of sauce, making it extra creamy.
I also used a little less red pepper flakes (and I added some as garnish for my boyfriend’s dish). Oh and I don’t do reduced fat so I used regular cream cheese and full fat sour cream. Who needs to count calories?