September 26, 2011

0 Meatless Monday: Spinach-Artichoke Pasta


1 (13 oz) box shell pasta
1 tsp butter
2 tsp minced fresh garlic
1 8 oz package reduced fat (not fat free) cream cheese
1/2 cup milk
1/2 cup reduced fat sour cream
1T lemon juice
1/2 tsp salt
1/4 tsp red pepper flakes
1 14 oz can artichoke hearts (packed in water), drained and chopped
10 oz chopped, frozen spinach, thawed, with as much excess water squeezed out as possible
1/2 cup parmesan cheese
1 cup chopped cooked chicken (optional)
Additional Parmesan for serving

Cook pasta according to package directions. In a medium saucepan over medium heat, melt butter and add garlic. Cook until fragrant, about 30 seconds. Add the cream cheese and stir until melted. Slowly stir in milk, then add lemon juice, salt and red pepper flakes. Stir in artichoke hearts, spinach, Parmesan cheese and chicken (if using). Drain pasta and add to artichoke mix. Toss and season to taste with salt and additional lemon juice as needed. Serve with additional shredded Parmesan.

My Review 
SO GOOD! Husband couldn't stop complimenting how good this recipe is. If you like spinach artichoke dip, then you'll love this recipe because it's basically that over pasta. Who knew vegetarian dishes could taste this good.

And a side note: Visit this website to find out what Meatless Monday is and why it's so important.
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