Spinach & Artichoke Pasta | Recipe

I absolutely LOVE spinach and artichoke dip, and could probably eat it every day, but as it is not an acceptable form of dinner, I refrain from doing so. Until now. A while back, we found this recipe on Pinterest to make spinach and artichoke pasta and I was beside myself with excitement! We opted to use our trusty recipe for the dip version and modify slightly to use for the pasta and it turned out to be quite delicious. I hope you enjoy it as much as we do!

Ingredients:

• 1 12-oz box pasta (we used bowties)
• 2 7.5 oz jar marinated artichoke hearts
• 1 10 oz box frozen chopped spinach
• 1 8 oz bar light cream cheese
• 1/4 cup milk (we use organic 1%)
• 1/4 cup sour cream (we use light)
• 1/3 cup grated or shredded parmesan cheese
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper

Directions:

• Put a large pot of water on to boil with a lid. When it comes to a boil, cook the pasta according to package directions (boil for about 10 minutes or until al dente). 
  • Drain the pasta in a colander.
• While you are cooking the pasta, start making the sauce. 
• Add the cream cheese, sour cream and milk to a large bowl. Stir until everything is evenly incorporated. 
• Add the parmesan cheese and stir well. 
• Stir in thawed/drained spinach.
• Drain the cans of artichoke hearts and add to sauce mixture.
• Season with salt, pepper and cayenne pepper.
• Drain the pasta and return to the hot pan.
• Cover the pasta with the sauce mixture and stir well to mix.
• Serve warm and with some garlic bread for a yummy dinner!