Spinach Artichoke Pasta

Saturday, January 31, 2015

If you're a fan of Spinach Artichoke Dip - and let's be honest, who isn't? - then you're going to LOVE this pasta recipe. I've taken the idea for the dip and turned it into pasta sauce. Couldn't be easier! AND it's a great way to sneak some veggies into the kids' diets. Win win!

Spinach Artichoke Pasta

16 oz. dried fettuccine pasta
1 Tbsp olive oil
2 cloves garlic, minced
1 8 oz. package cream cheese, cubed
1/2 cup Parmesan cheese
1 stick butter
1 cup milk
10 oz. frozen spinach, cooked and drained
1, 14 oz. can artichoke hearts, chopped
salt and pepper to taste
Parmesan cheese to garnish

  1. Cook pasta according to package directions. Cook spinach and drain thoroughly. Chop artichoke hearts. Set aside.
  2. While pasta is cooking, heat 1 Tbsp. olive oil in a saute pan over medium heat. Add garlic and cook for two minutes, stirring occasionally.
  3. Add cream cheese, Parmesan cheese, butter, and milk to saute pan. Cook on medium-low heat until cream cheese is melted, stirring frequently.
  4. Add cooked spinach and chopped artichoke hearts. Cook for 1-2 minutes in pan until heated through and remove from heat.
  5. Season to taste. Serve over pasta. Garnish with Parmesan cheese if desired.


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