Sunday, January 10, 2016

Spinach Artichoke Pasta

This is a recipe that brings a smile to my face every time I make it.  It's a lightish version of spinach artichoke dip bundled up into a pasta dish, the perfect thing to make for company or for yourself, and the leftovers are freezer friendly.  Reason enough to smile, but there's more to the story.  The first time I made it was girls' night a few years ago.  My best buddy and I scoured the internet for the perfect dinner, and after much back and forth, settled on this.  We stopped at the store on the way home for frozen spinach and wine and headed to her place.  Dinner came together quickly and kicked back with happy bellies and settled in for the movie of the night.

Bridesmaids.  Or two hours of hard laughter, feeling like my jaw would unhinge at any moment and being physically unable to maintain a sitting position.  And that's the memory that comes back every time I have this dish.

Yield: six servings
Recipe from Budget Bytes
  • 12 oz small pasta shells
  • Olive oil
  • 4 cloves garlic
  • 4 oz Neufchatel cheese
  • ½ cup sour cream
  • ¼ cup white wine
  • ½ cup milk
  • ½ cup Parmesan
  • 14 oz quartered artichoke hearts
  • 10 oz frozen spinach
  • Optional: hot sauce, red pepper flakes

Begin by prepping the ingredients: drain and chop the artichokes, chop the garlic, and measure everything out.  Start boiling water for the pasta.

Thaw the spinach and drain it as well as you can,

Sautee the garlic in a little bit of olive oil for a minute.

Add the wine, cream cheese, and sour cream.

Stir until they melt.

Add the milk and parm.

Spinach and hot sauce.


Season with salt, pepper, and red pepper flakes to taste.

And finally, stir in the pasta.

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