Spinach & Artichoke Dip Pasta
Servings:
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Ingredients
Instructions
Nutrition
| 100 g | Spinach | |
| 140 g | Cream cheese | |
| 175 ml | Milk | |
| 75 g | Parmesan | |
| 2 tsp | Garlic powder | |
| 400 g | Artichoke hearts | |
| 225 g | Rotini |
- Bring a large saucepan of water to a boil. Cook pasta according to package directions. Drain. Rinse the artichoke hearts and set aside to drain.
- Combine spinach and 1 tablespoon water in a large saucepan over medium heat. Cook, stirring occasionally, until just wilted, about 2 minutes. Transfer to a small bowl.
- Add cream cheese and milk to the pan; whisk until the cream cheese is melted. Add Parmesan, garlic powder and pepper; cook, whisking until thickened and bubbling.
- Drain as much liquid as possible from the spinach. Stir the drained spinach into the sauce, along with artichokes and the pasta. Cook until warmed through.
Fat:
19.4g
Saturates:
11g
Sugars:
6.1g
Protein:
21.5g
Carbs:
60.3g
Fiber:
8.2g
41.3%
Calories
60.9%
Carbs
25.3%
Protein
48.5%
Fat
32.8%
Fiber