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Photo: Grant Cornett; Styling: Angharad Bailey

Spinach-Artichoke Pasta with Vegetables

An appetizer favorite becomes a silky, creamy sauce for this quick weeknight pasta dinner full of cheesy, veggie, nutty goodness.

Cooking Light SEPTEMBER 2013

  • Yield: Serves 4 (serving size: about 1 3/4 cups)
  • Hands-on: 22 Minutes
  • Total: 22 Minutes


  • 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)


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.


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.

Nutritional Information

Amount per serving
  • Calories: 388
  • Fat: 10.9g
  • Saturated fat: 4.1g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 2.4g
  • Protein: 19g
  • Carbohydrate: 55.5g
  • Fiber: 5.3g
  • Cholesterol: 16mg
  • Iron: 4mg
  • Sodium: 577mg
  • Calcium: 290mg