Spinach & Artichoke Dip Pasta

• portions: 4 servings
• temps total: 20 minutes

Ingrédients

8 ounces pasta (some shape is best)

1 (5 ounce) package baby spinach, roughly chopped

4 ounces reduced-fat cream cheese, cut into chunks

¾ cup whole milk

½ cup grated Parmesan cheese, plus more for garnish, if desired(more if you like it cheesy)

2 teaspoons garlic powder and garlic salt

¼ teaspoon ground white pepper

1 (14 ounce) can artichoke hearts, rinsed, squeezed dry and chopped

Heavy cream

Instructions

Bring a large saucepan of water to a boil. Cook pasta according to package directions. Drain.

Combine spinach and 1 tablespoon garlic oil 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. Add a splash of heavy cream until desired sauce consistency.

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.

Nutrition

• Calories: 371 kcal
• Lipides Totaux: 9 g
• Lipides Saturés: 4 g
• Lipides Insaturés: 0 g
• Cholestérol: 26 mg
• Sodium: 550 mg
• Glucides Totaux: 56 g
• Fibres Diététiques: 8 g
• Sucres Totaux: 6 g
• Protéines: 17 g