Spinach Artichoke Dip Pasta
Ingredients
The base
-
3
Tbsp.
extra-virgin olive oil
-
2
large
shallots
-
3
cloves
garlic
-
2½
tsp.
Diamond Crystal kosher salt
-
1¼
tsp.
Morton kosher salt
The main ingredients
-
1
14-oz.
can artichoke hearts
-
1
10-oz.
package frozen spinach
-
8
oz.
penne or other short tube pasta
-
2
cups
whole milk
-
4
oz.
cream cheese
-
2
oz.
Parmesan cheese
-
¼
tsp.
freshly ground pepper
-
4
oz.
part-skim mozzarella
For serving
Instructions
- Preheat the broiler and heat olive oil in a large skillet over medium heat.
- Add chopped shallots, garlic, and salt; cook until shallots are translucent.
- Stir in chopped artichokes and drained spinach.
- Add pasta, milk, additional salt, and water; stir and bring to a boil.
- Reduce heat and simmer until pasta is al dente, adding water if necessary.
- Remove from heat and stir in cream cheese and Parmesan until melted.
- Add pepper and adjust seasoning if needed.
- Top with mozzarella and broil until melted and golden brown.
- Serve directly from the skillet with hot sauce.
Nutrition Facts (estimated)
Servings
4
Calories
500
Total fat
25g
Total carbohydrates
50g
Total protein
20g
Sodium
800mg
Cholesterol
50mg
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