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Artichoke Spinach Dip Pasta

  • Prep 5 min
  • Total 20 min
  • Servings 4
  • Pinterest
    978
  • Print
    1K
  • Save
    524
  • Facebook
    114
  • Email
    168

What's there not to like? This dish is a guaranteed hit wherever it's served. Best of all, it's ready in under 20 minutes! MORE + LESS -

Kimberly Killebrew
September 10, 2014

Ingredients

12
ounces dried bowtie (farfalle) pasta, cooked al dente according to package directions
3
tablespoons butter
4
cloves garlic, minced
1
8-ounce package cream cheese
2
cups whole milk
2
14-ounce cans artichoke hearts, quartered
1/3
cup sun-dried tomatoes packed in oil, chopped
1/2
teaspoon salt
1
cup grated mozzarella cheese
1/2
cup grated Parmesan cheese
2
4-6 ounce bags baby spinach leaves or two bunches spinach, stalks removed

Steps

Hide Images
  • 1
    Cook the pasta while preparing the sauce. Melt the butter in a large skillet over medium-high heat and cook the garlic for 2 minutes.
  • 2
    Add the cream cheese and stir until melted (it will still be lumpy). Add the milk, bring to a simmer, and whisk until no lumps are remaining. Add the salt and simmer for 3 minutes.
  • 3
    Add the artichokes and sun-dried tomatoes and simmer for another 3 minutes.
  • 4
    Add the mozzarella and Parmesan cheeses and stir until melted. Add the spinach, stir to incorporate, and simmer for 3 minutes or until the spinach is wilted.
  • 5
    Add the pasta, stir to thoroughly coat and pour it into a serving dish. Sprinkle with panko breadcrumbs and some shavings of Parmesan cheese, if desired. Serve warm.
 

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
Get your veggies in a nom-worthy meal. Artichokes, sun-dried tomatoes, and spinach dress up this delish cheesy pasta dish. 

This is one of those dishes where you simply can't go wrong. It's guaranteed to be a hit wherever it's served! Pretty bowtie pasta tossed with spinach, artichokes and zesty sun-dried tomatoes in an irresistibly creamy, cheesy sauce and topped with crunchy panko bread crumbs ... what’s there not to like? And the best part: It's ready in less than 20 minutes! 

Deliciousness and quickness factors aside, this dish comes with an added bonus – it's packed full of healthy goodness. Did you know that artichokes have the highest level of antioxidants of any vegetable? That's good news for preventing a lot of health conditions. There are 1 1/2 pounds of artichokes in this! And then of course there's spinach. Yep, those mega-healthy dark leafy greens full of iron, vitamins and other minerals. And there are two whole bags of it in this dish.

You'll be Popeye before you know it!

So what are you waiting for?  Let's get to it.

First, gather up your ingredients.

Boil the pasta while preparing the sauce.

Cut the artichoke hearts into quarters or in half, depending on how they come in the can. Mince the garlic. If using bundled spinach, wash, drain and roughly chop it.

Melt the butter in a large skillet over medium-high heat and cook the garlic for two minutes. 

Add the cream cheese and cook until melted (it'll still be lumpy).

Add the milk, bring to a simmer, and whisk until all the lumps are dissolved. Add the salt. Simmer for three minutes. 

Add the artichokes and chopped sun-dried tomatoes. Simmer for another three minutes.

Add the Parmesan and mozzarella cheeses and stir until melted.

Add the spinach and stir until incorporated. Simmer for three minutes or until the spinach is wilted.

You now have your luscious sauce that is just begging for the noodles.

Add the cooked bowtie pasta and stir to thoroughly coat. 

Pour into a serving dish, sprinkle with some panko breadcrumbs and some Parmesan cheese shavings (if desired). 

Serve warm and enjoy! 

For more fabulous eats visit Kimberly's recipe blog, The Daring Gourmet!

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