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    *adapted from Heat Oven to 350* Do you love spinach artichoke dip? I sure do. I don't make it that often and when I realized I wanted it today, I thought it'd be interesting to make it into a main ...
    June 3, 2012

    Spinach Artichoke Pasta - ahhh this looks amazing

    3y

    9 comments

    • Lara Brisco

      Spinach Artichoke Pasta. store: bowtie pasta/ cream cheese/ milk/ sour cream/ lemon/ can of artichoke hearts/ frozen spinach/

    • Leslie Eldridge

      Spinach Artichoke Pasta ❀ 12 oz box pasta; 1 tsp butter; 1-2 cloves minced garlic; 8 oz package reduced fat cream cheese; ½c milk; ½c reduced fat sour cream; ½ lemon, juiced; ½ tsp salt; ¼ tsp red pepper flakes; 14 oz can artichoke hearts (packed in water), drained & chopped; 10 oz chopped, frozen spinach, thawed, with as much excess water squeezed out as possible; ½c shredded parmesan cheese

    • Kelly Suppes

      12-oz cooked bowtie pasta*1t butter*8 oz Neufchatel*1/2c milk*1/2 c sour cream*Lemon juice*14 oz artichoke hearts*10 oz thawed chopped spinach, thawed squeeze out excess water*1/2c parmesan cheese _ Melt butter add garlic. Add cream cheese to melt. Add milk then sourcream, lemon juice, salt&pepper. Stir in artichoke hearts, spinach, and parmesan cheese.

    • Linda Shebanek Beauchamp

      Spinach Artichoke Pasta- recipe uses light cream cheese and sour cream.

    • Alyssa Kitsmiller

      Spinach Artichoke Pasta - sounds delish.

    • Sheridin Kuta

      Spinach and Artichoke Pasta #dinner

    • Amy Szwejbka

      Spinach Artichoke Pasta Salad

    • Kim Vogel

      Spinach Artichoke Pasta - better than the dip Do you love spinach artichoke dip? I sure do. I don’t make it that often and when I realized I wanted it today, I thought it’d be interesting to make it into a main dish or entree. Enter pasta and we have a fantastic combination. This pasta dish tastes just like the dip. It’s hearty, creamy, and filling. It’s very rich so I would recommend having it paired with something else – salad would be great. I ate a small portion of it and was stuffed. Enjoy! 1 12-oz box pasta (I used bowties) 1 tsp butter 2 cloves garlic, minced 1 8 oz package reduced fat cream cheese 1/2 cup milk 1/2 cup reduced fat sour cream 1/2 lemon, juiced 1/2 tsp salt 1/4 tsp red pepper flakes 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 according to package directions. In a medium saucepan over medium heat, melt butter and add garlic. Cook until fragrant, about 30 seconds. Add cream cheese and stir until melted. Slowly stir in milk, then add sour cream, lemon juice, salt and red pepper flakes. 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 :)

    • Tahlia Fichera

      #food #pasta

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