Spinach-Artichoke Pasta with Vegetables

Photo: Grant Cornett; Styling: Angharad Bailey
An appetizer favorite becomes a silky, creamy sauce for this quick weeknight pasta dinner full of cheesy, veggie, nutty goodness.

Yield:

Serves 4 (serving size: about 1 3/4 cups)

Recipe from

Recipe Time

Hands-on: 22 Minutes
Total: 22 Minutes

Nutritional Information

Calories 388
Fat 10.9 g
Satfat 4.1 g
Monofat 1.9 g
Polyfat 2.4 g
Protein 19 g
Carbohydrate 55.5 g
Fiber 5.3 g
Cholesterol 16 mg
Iron 4 mg
Sodium 577 mg
Calcium 290 mg

Ingredients

8 ounces uncooked rotini pasta
2 cups (2-inch) cut asparagus
1 cup (2 x 1/2-inch) cut yellow bell pepper
2/3 cup 1% low-fat milk
1 (8-ounce) package frozen spinach-and-artichoke cheese dip (such as T.G.I. Friday's), thawed
1/2 teaspoon kosher salt
12 grape tomatoes, halved
1/4 cup fresh basil leaves, torn
3 tablespoons pine nuts, toasted
1 ounce Parmigiano-Reggiano cheese, shaved (about 1/4 cup)

Preparation

1. Cook pasta according to package directions, omitting salt and fat. During the last 3 minutes of cooking, add asparagus and bell pepper to pan; drain.

2. Combine milk and spinach dip in a medium saucepan over medium heat; bring to a simmer. Reduce heat, and cook 5 minutes or until slightly thickened. Combine pasta mixture, spinach mixture, salt, and tomatoes in a large bowl; toss to coat. Sprinkle with basil, pine nuts, and cheese.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Adam Hickman,

September 2013