I know what you’re thinking. “Hasn’t she blogged this before??” And yes, I have blogged something similar with Spinach and Artichoke Lasagna, but this spinach and artichoke pasta is faster, easier, and maybe even a little bit healthier. I really wanted some spinach and artichoke lasagna, but I’d had a long day at clinic and wasn’t really in the mood to cook. Instead of ordering take-out or fast food, I decided to whip up a quick and easy version. Unlike the lasagna, this dish requires no layering or bechamel sauce. I used fat-free greek yogurt and reduced fat cream cheese to keep that creamy flavor while reducing the fat (and work!). But I won’t keep making this dish just because it’s easy and healthy (only 259 calories per serving), I’ll keep making this dish because it’s delicious – and husband approved ;)! Enjoy!
Spinach and Artichoke Pasta
4 oz whole wheat elbow noodles, uncooked
2 oz 1/3 less fat cream cheese, room temperature
1/4 cup grated parmesan cheese
1/3 cup shredded mozzarella cheese
6 tbsp non-fat plain greek yogurt
1/2 tsp dried minced onion
1/4 tsp garlic powder
10 oz frozen chopped spinach, thawed and drained
13.75 oz can artichoke hearts, drained and coarsely chopped
2 tbsp panko bread crumbs
1 tbsp grated parmesan cheese
1/4 cup reserved pasta water
1. Cook pasta according to package directions. Drain, reserving pasta water.
2. In bowl, combine cream cheese, yogurt, 1/4 cup parmesan cheese, mozzarella cheese, minced onion, and garlic powder. Stir until combined.
3. Add pasta, spinach, artichokes, and reserved pasta water to cheese mixture. Toss to combine. Pour into greased 9 inch baking dish. Top with remaining parmesan cheese and bread crumbs. Bake at 450 degrees for 10-15 minutes or until bubbly and top is brown. Serves 4.
Nutritional Info (per serving): 259 calories; 7.8 g fat; 32.6 g carbohydrates; 6.6 g fiber; 15.9 g protein