Photo: Grant Cornett; Styling: Angharad Bailey
Hands-on Time
22 Mins
Total Time
22 Mins
Yield
Serves 4 (serving size: about 1 3/4 cups)

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

How to Make It

Step 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.

Step 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.

Chef's Notes

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.

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Ratings & Reviews

TexasEx2001's Review

IoneTaylor
February 28, 2015
Amazing recipe. Added sausage to make it heartier as someone else suggested and it was a big hit with my husband and daughter.

beachgalny's Review

JenniferT75
September 08, 2013
I used whole wheat rotini for this, and subbed cut-up zucchini instead of the asparagus, as it's not in season right now. I cooked the zucchini and the bell pepper in the microwave to reduce the loss of nutrients that happens when cooking in water; it took 4 mins on high for the zucchini and 3 mins on high for the peppers. This turned out fantastic! My husband adored it, and I loved being able to use lots of fresh, local produce. The pine nuts totally make this meal, so don't skip them!

CCrayne's Review

Cwhammill1
January 05, 2014
This is a very tasty dish.

IoneTaylor's Review

TexasEx2001
December 28, 2013
This dish came together quickly and easily. It was tasty and satisfying. I made the recipe as written, except that I used whole wheat fusilli pasta instead of rotini. My husband devoured it, and he's not a huge fan of healthy cooking. I reheated the leftovers for lunch - it wasn't quite as good the next day, but it was still better than making something from scratch.

KathrynNC's Review

KathrynNC
October 03, 2013
While it may not be something that blows you away, it is tasty and easy to make. I would probably make it again for a weeknight meal. Reheated pretty well.

NCN314's Review

Black1202530
September 24, 2013
N/A

charlielawrence's Review

CCrayne
September 16, 2013
It is a little bland as written - so I added garlic, some chicken sausage, and black pepper and used poblano peppers instead of bell peppers. It was yummy!

Vjenningscpm's Review

NCN314
September 08, 2013
I found it to be a very tasty and pretty entree! I absolutely loved it even as a leftover for lunch the next day. My husband is not a big fan of pasta dishes but he raved. I immediately scanned and shared with numerous friends and family. This will be a recipe I will call upon many times to come!!!

StephanieCooks's Review

StephanieCooks
September 07, 2013
My family devoured this - especially my thirteen year old who is "so tired" of pasta. She loved this and asked me to make it again. It was very easy to make and most importantly, took little time. I really appreciate these shortcut recipes and that this is vegetarian. Thank you!

JenniferT75's Review

SCCheri
September 04, 2013
My family was very unenthusiastic about this meal. It was very blah - there are too many other great pasta recipes to make instead.