Ingredients:
- 8 ounces whole-wheat rotini
- 1 (5 ounce) package baby spinach, roughly chopped
- 4 ounces reduced-fat cream cheese, cut into chunks
- 1/2 cup grated Parmesan cheese, plus more for garnish, if desired
- 2 teaspoons garlic powder
- 1/4 teaspoon ground pepper
- 1 (14 ounce) can artichoke hearts, rinsed, squeezed dry and chopped
- 3/4 cup reduced-fat milk
Directions:
- Bring a large saucepan of water to a boil. Cook pasta according to package directions. Drain.
- Combine spinach and 1 tablespoon water in a large saucepan over medium heat. Cook, stirring occasionally, until just wilted, about 2 minutes. Transfer to a small bowl.
- Add cream cheese and milk to the pan; whisk until the cream cheese is melted.
- Add Parmesan, garlic powder and pepper; cook, whisking until thickened and bubbling.
- Drain as much liquid as possible from the spinach. Stir the drained spinach into the sauce, along with artichokes and the pasta. Cook until warmed through.
Source: eatingwell.com
Looks yummy! Going to try it!
Yes, we need to have it next time you come out!