Spinach and Artichoke Pasta Toss
As much as I am a “if it ain’t broke don’t fix it” type of girl, I have these random spurts of wanting to try new recipes and new combinations of foods. I am in love with spinach and artichoke dip! Applebee’s half-off appetizers after 9? Yes please! I get the spinach-artichoke dip every time. I recently found a recipe that combined these very ingredients, but coupled it with pasta. I decided to give it a whirl and it is definitely a “make-again” recipe!
Give this recipe a try this week and let me know what you think!
Spinach and Artichoke Pasta Toss {Print Recipe}
Ingredients:
- 1 (12 oz) bow-tie pasta
- 1 t. butter
- 2 cloves garlic, minced
- 1 pkg. cream cheese
- 1/2 c. milk
- 1/2 c. sour cream
- 1/2 lemon, juiced
- 1/2 t. salt
- 1/4 t. red pepper flakes
- 1 (14oz.) can artichokes, chopped and drained)
- 10 oz. spinach (if frozen: thawed and drained)
- 1/2 c. parmesan
Directions:
1. Cook pasta.
2. In pan over medium heat, melt butter and add garlic.
3. Cook about 30 seconds.
4. Add cream cheese and stir until melted.
5. Stir in milk.
6. Add sour cream, lemon, salt, and red pepper flakes.
7. Stir in artichoke, spinach, and cheese.
8. Add to pasta.
9. Toss and season to taste with salt and lemon juice.
