Spinach Artichoke Pasta Recipe

The other night my husband was craving spinach artichoke dip.  However, there were two problems with that.  One, I didn't have all the ingredients I needed to make said dip, and two, I genuinely have been trying to eat healthier and let's face it, that dip ain't healthy. lol This is where I decided to get creative and whip up a Spinach Artichoke Pasta Recipe.  

All the great flavors of our beloved spinach artichoke dip, but lighter.  I know you are going to love it so...

Let's Get Started!



Spinach Artichoke Pasta:
*Prep Time: 5 min *Cook Time:  15 min  *Difficulty: Easy  *Servings: 4-6

Ingredients:

• 1 box of Green Lentil Pasta (or any pasta of your choice)
• 1 Bag of Fresh Baby Spinach
• 1 Jar of Quartered Artichoke Hearts, drained
• 1 Onion, Diced
• 4-6 Cloves of Garlic, minced
• 2 c. Mozzarella, shredded
• 2 Tbsp Extra Virgin Olive Oil
• 1 tsp Italian Seasoning
• 1 tsp Salt
• 1/2 tsp Black Ground Pepper
• 1/2 tsp Chili Flake

This is a quick cooking dish so to begin you will want to bring a salted pot of water to a boil and cook your pasta according to the directions on the package.

I have really been LOVING this Tolerant Green Lentil Pasta that I purchased at Whole Foods Market.  It is gluten free and contains 18g of protein per serving.  I feel like if you want pasta, you should eat it, but just make a good choice when you do it!

Once you have your pasta cooking, you will heat up the olive oil over a medium/high heat in a deep pan.

When the pan is hot add the onion and sauté 2-3 minutes until the onions are soft and translucent.

Next you will add the minced garlic.
Cook just long enough so that you can smell the garlic coming from the pan.

Add the artichoke hearts and cook 2-3 minutes to heat them through.

Now it's time to flavor this up!
Add the Italian seasoning and...

The chili flake.
Cook 1-2 minutes to awake the oils in them for maximum flavor pay off.

Now you will add the spinach and let it wilt.
This took about 3-4 minutes.

Season with the salt...

And pepper.

When you are finished, it should look like this.

By now your pasta will be ready.

**ATTENTION** Any time you are working with gluten free pasta, YOU MUST RINSE WITH COLD WATER!  If you do not you will have slimy pasta.

After you have rinsed your pasta add it to the pan.

Mix everything together and...

Top with the cheese.

You will notice that I switched pans here.  If your pan in oven proof you don't have to do this step.

Once you have topped the pasta with cheese, place under the broiler to allow the cheese to melt and brown.  This will only take a couple minutes, so keep an eye on it.

Now it is time to scoop (dear lord look at that cheese!) and serve!

And there you have it!  All the great flavors of our beloved Spinach artichoke dip, but with A LOT less calories and fat.  Even though I made this version meatless, you could TOTALLY add chicken to this.  I think that would be AMAZING!  I like to serve it with a crisp salad or some steamed broccoli.  It is delicious and I know you are going to love it, so get in the kitchen and make it TONIGHT!

And as always...

Happy Reading, Happy Eating, and Happy Living,
~The Kitchen Wife~

Spinach Artichoke Pasta:
*Prep Time: 5 min *Cook Time:  15 min  *Difficulty: Easy  *Servings: 4-6
By:  Mandee Pogue aka The Kitchen Wife

PRINTABLE RECIPE

Ingredients:

• 1 box of Green Lentil Pasta (or any pasta of your choice)
• 1 Bag of Fresh Baby Spinach
• 1 Jar of Quartered Artichoke Hearts, drained
• 1 Onion, Diced
• 4-6 Cloves of Garlic, minced
• 2 c. Mozzarella, shredded
• 2 Tbsp Extra Virgin Olive Oil
• 1 tsp Italian Seasoning
• 1 tsp Salt
• 1/2 tsp Black Ground Pepper
• 1/2 tsp Chili Flake

Directions:

1. Bring a pot of salted water to a boil and cook the pasta according to the directions on the package.  
2. Place a deep skillet over medium/high heat and add the olive oil.
3. When the pan is hot add the onion and sauté 2-3 minutes until soft and translucent.  
4. Add the garlic and cook just long enough so that you smell the garlic coming from the pan.*
5. Add the artichoke hearts to the pan and cook 2-3 minutes to heat through.  
6. Add the chili flake and Italian seasoning to the pan and cook 1-2 minutes. 
7. Add the spinach to the pan and allow to wilt, 2-3 minutes.  
8. Season with salt and pepper and stir everything together.  
9. When your pasta is finished cooking drain, rinse with cold water, and add to the pan. 
10. Stir everything together and top with cheese.**
11. Place under the broiler for 2-3 minutes to melt the cheese and brown on top. 
12. Serve and Enjoy!

*If you would like to add chicken, this is where you would add it to the pan and cook until no longer pink.  

**If your pan is not oven proof, transfer it to a baking dish.