Did you know that I heart pasta? Well, I do. I crave pasta, which is bad when I am not filling a strict diet because I eat it way too much. This recipe that I adapted from the amazing Pioneer Woman fulfills not only my need for pasta but also my love for spinach and artichoke dip! I made it a little healthier by adding red pepper, right?
What foods do you crave? What are your eating guilty pleasures?
- 3 tbs Butter
- 4 cloves Garlic, Minced
- 2 bags Baby Spinach
- 2 cans Artichoke Hearts, Drained And Halved
- 1 Red Pepper, Deseeded and Diced
- 3 tbs Whole Wheat Flour
- 2 1/2 cups Skim Milk Milk
- 1/4 tsp Cayenne Pepper
- 1/4 tsp Salt
- 1/2 tsp Pepper
- 1/2 cup Grated Parmesan Cheese
- 1 cup Mozzarella Cheese, Shredded
- 1/2 cup Low Sodium Chicken Broth
- 1 pound, Whole Wheat Rotini
- 1/2 cup Italian Breadcrumbs
- Crushed Red Pepper
- Prep time: 15 min
- Cook time: 20-30 min
- Servings: 6-8
- Difficulty: easy
Melt 1 tablespoon butter in a large skillet. Add garlic and throw in the spinach. Stir it around until it's wilted, about 1 minute. Remove spinach from heat and set aside.
Add 1 tablespoon butter to the same pot and raise the heat to high. Throw in the halved artichokes and peppers and stir it around until they get a little color, 1 to 2 minutes. Remove the artichokes from the pot and set them aside.
Reduce the heat to medium-low. Add 1 tablespoon butter to the pot. When melted, sprinkle in flour and whisk until it's combined. Pour in milk and whisk to combine. Let it cook for 3 to 4 minutes, or until starting to thicken. Add Parmesan, shredded cheese, salt and pepper, and cayenne pepper. Stir to melt, and if it's overly thick, splash in chicken broth.
Add artichokes, pasta, and spinach, tossing gently to combine. Move pasta into a serving bowl. Sprinkle the top with crushed red pepper flakes and breadcrumbs.