Spinach Artichoke Pasta: Difference between revisions
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Created page with "{{RecipeSummary |PrepTime=10 min |CookTime=10-15 min |Source=[http://heatovento350.blogspot.com/2011/05/spin-art-pasta.html Heat Oven To 350 blog] |Yield=4-6 servings |Rating=..." |
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|Source=[http://heatovento350.blogspot.com/2011/05/spin-art-pasta.html Heat Oven To 350 blog] | |Source=[http://heatovento350.blogspot.com/2011/05/spin-art-pasta.html Heat Oven To 350 blog] | ||
|Yield=4-6 servings | |Yield=4-6 servings | ||
|Rating={{ | |Rating={{very good}} | ||
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=== Ingredients === | === Ingredients === | ||
Latest revision as of 23:19, 30 October 2012
| Summary | |
|---|---|
| Prep time | 10 min |
| Cook time | 10-15 min |
| Source | Heat Oven To 350 blog |
| Yield / serves | 4-6 servings |
| Rating | Very good |
Ingredients
- 1 (13 oz) box shell pasta
- 1 tsp butter
- 2 tsp minced fresh garlic
- 1 8 oz package reduced fat (not fat free) cream cheese
- 1/2 cup milk
- 1/2 cup reduced fat sour cream
- 1T lemon juice
- 1/2 tsp salt
- 1/4 tsp red pepper flakes
- 1 14 oz can artichoke hearts (packed in water), drained and chopped
- 10 oz chopped, frozen spinach, thawed, with as much excess water squeezed out as possible
- 1/2 cup Parmesan cheese
- 1 cup chopped cooked chicken (optional)
- Additional Parmesan for serving
Preparation
Cook pasta according to package directions
In a medium saucepan over medium heat, melt butter and add garlic. Cook until fragrant, about 30 seconds. Add the 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, Parmesan cheese and chicken (if using).
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.
