Spinach Artichoke Pasta

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This is the most amazing creamy, delicious recipe! Tastes just like spinach and artichoke dip but with pasta. Ready in less than thirty minutes and always a hit. See Recipe

Ingredients

1 tsp. olive oil 2 cloves garlic, minced 1/2 tbsp. flour (leave out for low-carb or gluten-free) 1 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 See Recipe Now

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Step 1 Cook pasta according to package directions. Reserve ¼ cup cooking liquid. See Recipe

Step 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. See Recipe

Step 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. See Recipe

Step 4 Add the mozzarella and cream cheese. Stir until melted. Taste and season as needed with salt and pepper. See Recipe

Step 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. Cook for 3-4 minutes, stirring often. Add the Parmesan cheese. Season with salt and pepper. See Recipe

Step 6 Toss together the spinach artichoke sauce and pasta. Add pasta cooking liquid if the sauce is too thick. See Recipe

Step 7 If desired, place in a large pan and bake or broil for a few minutes to get the top nice and brown. See Recipe

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