Spinach Artichoke Pasta

May 29, 2014

Today, it's an exercise in decadence. Breathe in, breathe out. Accept it for what it is. It's okay to be decadent sometimes. This is one of those times. Do you remember the old spinach and artichoke dip that used to be the height of the appetizer menu in the 90s? Okay, maybe it still is for some people but, frankly, I'm over it. BUT, serve it up pasta style and I'm back in! Think penne pasta with creamy sauce, spinach and artichokes! Yep, it's your old favorite

3 T. unsalted butter
4 cloves garlic, minced
1 (10 oz.) bag baby spinach
2 (15 oz.) cans quartered artichoke hearts
3 T. all purpose flour
1 c. fat free half and half
2 c. skim milk
1/4 t. cayenne pepper
Salt and pepper to taste
1/2 c. Parmesan cheese, grated
1 1/2 c. low fat mozzarella cheese, grated
1/2 c. low sodium chicken broth (or vegetable broth)
1 lb. penne pasta, cooked according to package instructions
1/2 t. crushed red pepper

Melt 1 T. butter in a large skillet. Add the garlic and spinach and stir until the spinach is wilted, about 1 minute. Remove the spinach to a plate and set aside. Add 1 T. butter to the same skillet and...
See the full directions on my site

Nutritions

Calories
663

Sodium
1624mg
67% DV

Fat
33g
51% DV

Protein
52g
105% DV

Carbs
38g
12% DV

Fiber
16g
66% DV