Spinach & Artichoke Dip Pasta

Ingredients

• Rotini

  Wegmans

  8 oz or 227g

• Spinach

  Cooked, boiled, drained, with salt

  5 oz or 142g

• Cream cheese

  4 oz or 113g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  ¾ cup or 183g

• Parmesan cheese

  Low sodium

  ½ cup, grated or 50g

• Garlic powder

  Spices

  2 tsp or 6g

• Pepper

  Spices, white

  ¼ tsp, ground or 0.6g

• Artichokes

  (globe or french), frozen, unprepared

  14 oz or 397g

Directions

1. Bring a large saucepan of water to a boil. Cook pasta according to package directions. Drain.
2. 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.
3. (source: https://www.eatingwell.com/recipe/276095/spinach-artichoke-dip-pasta/)

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