Spinach Artichoke Dip Pasta

Spinach Artichoke Dip Pasta

This pasta is named as such because the cream cheese based sauce and vegetable combination tastes like the best spinach artichoke dip you've ever had.

What you need:

1 Box Whole Wheat Pasta
2 8oz Packages of Cream Cheese
1 Cup of Butter
1 16oz Package of Raw Baby Spinach
Salt
Garlic Powder
1 Large (12oz-16oz) Jar of Marinated & Artichoke Heart Quarters, Drained

To make:

Boil the pasta in salted water according to package directions until al dente.

Once pasta is fully cooked and drained, rinse with cool water to remove excess starches and set pasta aside.

In a large skillet saute the artichokes and baby spinach in the butter.

Once vegetables are heated through and butter is fully melted, add the packages of cream cheese.

Stir sauce/veggie mix until cream cheese is fully melted.

*If you would like the sauce thinner, you can add additional butter or even milk until it reaches desired consistency.

Add garlic powder and salt to taste.

Once sauce is heated through, add pasta to sauce and stir to coat.

Enjoy!

Note: Baby spinach is more delicate in flavor than frozen but thawed and drained frozen spinach can be used.

Helpful Hint: If you have a picky eater you can use a food processor or blender and tiny bit of olive oil to break down the spinach so you get the all the flavor and nutrition without the texture.