Spinach & Artichoke Spaghetti
Who’s in for a pasta party prepped in 12 minutes flat? Say less. This is quick, creamy, and surprisingly loaded with protein (thanks to a secret weapon in the sauce—Greek yogurt in the sauce!). Don’t forget to save some pasta water to customize the creamy consistency of the sauce just the way you like it!
Perfectly Balance Your Plate
Serve with 2 cups leafy greens with a drizzle of balsamic vinegar.
Ingredients
3⁄4 lb (340 g) uncooked spaghetti
1 can (14 oz/398 ml) artichoke hearts, drained and rinsed
1 brick (8 oz/250 g) cream cheese
1 cup plain 2% Greek yogurt
2 cups baby spinach
Topping (optional): chopped, fresh parsley
Preparation
- Cook pasta in a large pot according to package directions. Before draining, reserve 1 cup pasta water. Drain remaining water.
- Meanwhile, coarsely chop artichoke hearts.
- In Sauté Pan, combine chopped artichoke hearts, hot dip mix, cream cheese, and yogurt. Cover; cook over medium-low heat, stirring frequently, until warm, about 5 min.
- Add warm noodles and 1⁄2–1 cup pasta water to pan to thin out sauce to your preference; stir in spinach and toss to combine. Cook until spinach is slightly wilted, about 30 sec. Top with parsley, if desired.
Nutritional Information
Per serving: Calories 420, Fat 15 g (Saturated 8 g, Trans 0.1 g), Cholesterol 45 mg, Sodium 340 mg, Carbohydrate 56 g (Fibre 6 g, Sugars 5 g), Protein 18 g.
Tips
Reheat leftovers with a splash of water to reactivate the creaminess of the sauce.
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