Rating: 4 stars
12 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 9
  • 5 star values: 1

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

Adam Hickman
Recipe by Cooking Light September 2013

Gallery

Credit: Grant Cornett; Styling: Angharad Bailey

Recipe Summary

hands-on:
22 mins
total:
22 mins
Yield:
Serves 4 (serving size: about 1 3/4 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

388 calories; fat 10.9g; saturated fat 4.1g; mono fat 1.9g; poly fat 2.4g; protein 19g; carbohydrates 55.5g; fiber 5.3g; cholesterol 16mg; iron 4mg; sodium 577mg; calcium 290mg.
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