Tuesday, October 30, 2012

Spinach Artichoke Pasta

I love spinach artichoke dip . . . so, when I came across a recipe that emulates I had to try it.  I tweaked the recipe a little bit and it turned out fantastic.  This recipe is fast and easy . . . it makes a great side dish or a light main dish.

Spinach Artichoke Pasta

1 12-Oz Box Pasta 
1 Tsp Butter
2 Cloves Garlic, Minced
1 8 Oz Package Cream Cheese
1/2 Cup Milk
1/2 Cup Sour Cream
1/2 Lemon, Juiced
1/2 Tsp Salt
1/4 Tsp Red Pepper Flakes
1 14 Oz Can Artichoke Hearts
10 Oz Chopped, Frozen Spinach
1/2 Cup Parmesan Cheese, Shredded

Cook pasta according to package directions.  Use a pasta that holds in all that saucy goodness.

Drain and chop the artichoke hearts.  Thaw the spinach and squeeze out as much water as possible.

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.

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.

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