The Pioneer Woman Tasty Kitchen
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Spinach Artichoke Dip Pasta

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Delicious spinach and artichoke dip is transformed into a wonderful main dish thanks to pasta!

Ingredients

  • 8 ounces, weight Whole Wheat Rotini Or Other Pasta
  • 1 Tablespoon Butter
  • 1 Tablespoon Grapeseed Oil Or Extra Virgin Olive Oil
  • 1 whole Shallot, Minced
  • 2 cloves Garlic, Minced
  • 3 Tablespoons Flour
  • 2 cups Skim Milk
  • ½ teaspoons Kosher Salt
  • ¼ teaspoons Freshly Ground Black Pepper
  • ¼ cups Shredded Parmesan Cheese
  • 2 ounces, weight Goat Cheese, Room Temperature
  • ¾ cups Part Skim Shredded Mozzarella Cheese, Divided
  • 14 ounces, weight Canned Artichoke Hearts, Drained, Roughly Chopped
  • 2 cups Baby Spinach, Packed

Preparation

Cook pasta according to package instructions omitting any oil. Drain the pasta and set aside.

In a large saucepan melt the butter and oil over medium high heat. Add the shallot and saute for about 2 minutes or until the shallot has softened slightly. Add in the minced garlic and saute another minute. Add in the flour, stirring until it is completely incorporated, cook another minute.

Slowly pour in the milk whisking continuously as you do. Add the salt and pepper and continue whisking until the sauce is smooth and thickened, about another 2 minutes. Add the Parmesan cheese, goat cheese, and 1/2 cup of the mozzarella cheese, and whisk until they have melted completely.

Add the artichokes and spinach and heat through until the spinach has wilted. Pour the pasta back into the sauce and fold together until it is completely covered in the cheese sauce.

Preheat the broiler in your oven.

Pour the pasta mixture into a casserole dish and top with the remaining 1/4 cup of mozzarella cheese.
Place the pasta in the oven under the broiler and broil just until the top is golden brown. Serve immediately.

Notes: If you don’t have or like goat cheese, low-fat cream cheese may be used instead. Adapted from a recipe I found at closetcooking.com.

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Profile photo of LavandulaLady

LavandulaLady on 8.5.2014

Easy & delicious. Gave it a few minor tweaks (i.e. didn’t have spinach or shallots, so used kale & white onion, gorgonzola instead of goat cheese, etc.) Will keep this one ‘on file’ for future use!

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