Spinach and Artichoke Pasta
Ingredients:
2 cups fresh spinach – you can use more, this is just what I had on hand
About 3/4 of a 12oz jar of quartered and marinated artichoke hearts – chopped
8 oz Cream cheese
1 cup Milk
14.5 ounces Barilla protein pasta
1 1/2 tbs garlic powder
1 tsp black pepper
3/4 tsp salt
1 tsp onion powder
Water for boiling as well as a pinch of salt and dash of olive oil
Instructions:
1: Fill a large soup pot with water, a pinch of salt, and about a tablespoon of olive oil and put on high heat to boil and cook pasta as directed
2: while waiting for the water to boil, put a large, deep pan (or another large pot) on low heat (about a 3)
3: Add the cream cheese block and 1 cup milk in pan on low and cover
4: Once the cream cheese starts to melt a bit, add garlic powder, black pepper, salt, and onion powder
5: Cover and keep on low while letting it thicken stirring occasionally. After the cream cheese is fully melted, add spinach and artichokes and stir in
6: After a few more minutes, the sause should be thick and bubbly and you can add your drained pasta
7: Toss and serve
NOTE: Keep pasta water to thin out the sauce if needed
*I highly recommend tasting the sauce and making sure it’s seasoned to your liking before adding the pasta
This recipe takes about 30 minutes in total
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