I was so excited when I saw this recipe. I LOVE Spinach Artichoke dip and try to talk Tony and the kids into it anytime I see it on a menu when we are out. Yep, made it at home several times too. One of the problems though when I make it at home is that I eat way too much of it! So this way was perfect It was served with pasta and that meant I could have it as a main course and eat as much as I liked...:-)
And did I mention that this dish is fast to prepare? Yep, really, really fast. Like about as long as it takes to cook the pasta fast.
Spinach Artichoke Pasta (found on Pinterest by Budget Bytes)
2 Tbsp Olive oil
4 cloves garlic
4 oz. cream cheese or neufchatel cheese
1/2 cup sour cream
1/4 cup white wine
1/2 cup milk
1/2 cup grated Parmesan
1 can (14 oz.) quartered artichoke hearts
1 package (10 oz.) chopped spinach, thawed
1 Tbsp hot sauce
1 tsp red pepper flake
salt and pepper to taste
1 package of pasta (any shape)
- Put a large pot of water on to boil with a lid. When it comes to a boil, cook the pasta according to package directions (boil for about 10 minutes or until al dente). Drain the pasta in a colander.
- While you are cooking the pasta, start making the sauce. Heat the olive oil in a large skillet over medium heat. Mince the garlic and cook it in the oil until it is slightly tender (1-2 minutes).
- Add the cream cheese, sour cream and white wine. Stir until everything is evenly incorporated. Reduce the heat to medium/low.
- Add the milk and Parmesan cheese. Stir it in until the Parmesan has melted in and is evenly incorporated. Stir in the hot sauce and thawed/drained spinach.
- Drain the can of artichoke hearts. Roughly chop them and add to the sauce. Taste the sauce and season with salt, pepper and red pepper flakes if desired.
- Add the cooked and drained pasta and stir to coat. Serve warm.