Spinach Artichoke Pasta - Slender Kitchen
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Spinach Artichoke Pasta

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331
Calories 
54g
Carbs 
13g
Fat 
17g
Protein 
8
Weight Watchers® SmartPoints™
(8 PointsPlus®)

Recipes Content

Recipe

This is a dreamy dish that is basically a marriage of pasta and spinach and artichoke dip. I imagine I can't be the only one who looks at that amazingly delicious dip and thinks about how good it would be smothered on pasta. Usually there isn't enough left to ever actually try it out, so this time I set out to make a lightened up version just for pasta using all the classic ingredients, except the mayonnaise. There isn't really a need for it. And it all comes together in under thirty minutes.

Prep Time

Spinach Artichoke Pasta

14
Prep Time: 
Cook Time: 
Total Time: 

Ingredients

4
  • 1 tsp. olive oil
  • 2 U cloves garlic, minced
  • 1/2 tbsp. flour (leave out for low-carb or gluten-free)
  • 1 U shallot, minced
  • 1 cup nonfat milk
  • 1/2 cup reduced fat shredded mozzarella cheese
  • 2 oz. reduced fat cream cheese
  • 5 oz. frozen chopped spinach, defrosted and drained
  • 5 oz. frozen artichoke hearts, defrosted and chopped
  • 1/4 cup Parmesan cheese
  • 8 oz. high fiber pasta

Nutritional Facts

Serving Size: 
1.25 cups
Amount Per Serving
Calories 331
Calories from Fat 120
% Daily Value *
Total Fat 13g
21%
Saturated Fat 4g
20%
Monounsaturated Fat 1g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 21mg
7%
Sodium 330mg
14%
Total Carbohydrate 54g
18%
Dietary Fiber 9g
35%
Sugars 7g
Protein 17g

Directions

  1. Cook pasta according to package directions. Reserve ¼ cup cooking liquid.
  2. Heat the olive oil over medium heat. Add the garlic and shallots and cook for 3-4 minutes until just softened. Add the flour and stir until the flour begins to brown.
  3. Stir in the milk and bring to a boil. Immediately turn the heat down to low and cook for 3-4 minutes until it thickens.
  4. Add the mozzarella and cream cheese. Stir until melted.
  5. Add the spinach and artichoke hearts. It is important to make sure the vegetables are drained of any excess moisture otherwise the sauce may break or get watery.
  6. Cook for 3-4 minutes, stirring often.
  7. Add the Parmesan cheese. Season with salt and pepper.
  8. Toss together the sauce and pasta. Add pasta cooking liquid if the sauce is too thick.
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† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
Ratings & Reviews
Ratings & Reviews
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  • Karen Dinneen's picture
    5

    Average: 5 (1 vote)

    2551
    The flavor is amazing!!!! I added extra fresh grated Parmesan cheese and a little celery salt and lemon pepper seasoning. Cooked it in my cast iron skillet and it came out perfect and smelled heavenly. Really enjoyed cooking this dish. I used canned artichokes and made sure I squeezed the excess water out with a strainer. Couldn't wait for day two for dinner. Was even better than the first night!! Every single recipe I try is better than the last. LOVE this site!!! Feel so healthy!
    0
    out of 0 people found this review useful
  • Megan Eaton's picture
    5

    Average: 5 (1 vote)

    2551
    So tasty!!!!
    0
    out of 0 people found this review useful
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