Spinach Artichoke Bowtie Pasta

spinach artichoke pasta 1_small
We love spinach artichoke dip in our house. It’s typically an appetizer for us, but I wondered if I could turn the flavors into a full-fledged meal that the kids would like.

I did, and…bonus…it’s super easy and fast. You can get the sauce done while the pasta is boiling and have the whole thing ready in under 20 minutes.

And it’s really good. I tried to keep it lower in fat, but you will absolutely not know the difference, I promise. All the flavor of spin dip wrapped around yummy little bowties equals an easy and delicious weeknight meal!

p.s. Don’y skip the lemon juice in this recipe. You need the acid to bring out the flavor.

Spinach Artichoke Bowtie Pasta

Spinach Artichoke Bowtie Pasta


12 ounces bowtie pasta (I use Barilla in the yellow box with added protein)

2 teaspoons butter

2 cloves garlic, minced

1 8 oz package reduced fat cream cheese

1/2 cup milk

1/2 cup plain greek yogurt

1/2 lemon, juiced

1/2 tsp salt

1/4 tsp pepper

1 14 oz can artichoke hearts (packed in water), drained and chopped

10 oz chopped, frozen spinach, thawed, with as much excess water squeezed out as possible

1/2 cup parmesan cheese, shredded

Additional Parmesan for serving


Cook pasta al dente according to package directions.

In a large saute pan over medium heat, melt butter and add garlic. Cook until fragrant, about 30 seconds. Add cream cheese and stir until softened. Slowly stir in milk, then add yogurt, lemon juice, salt and pepper. Stir in artichoke hearts, spinach, and parmesan cheese.

Drain pasta and add to artichoke mix. Toss and season to taste with salt and additional lemon juice as needed. Serve with additional shredded Parmesan.

Adapted from A Life of Flavor


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