Spinach & Artichoke Spaghetti

12 min

6 servings

Who’s in for a pasta party prepped in 12 minutes flat? Say less. This is quick, creamy, and surprisingly loaded with protein (thanks to a secret weapon in the sauce—Greek yogurt in the sauce!). Don’t forget to save some pasta water to customize the creamy consistency of the sauce just the way you like it!

Ingredients

  • 3⁄4 lb (340 g) uncooked spaghetti
  • 1 can (14 oz/398 ml) artichoke hearts, drained and rinsed
  • 1 pkg Spinach & Artichoke Hot Dip Mix or Donair Seasoning
  • 1 brick (8 oz/250 g) cream cheese
  • 1 cup plain 2% Greek yogurt
  • 2 cups baby spinach

Preparation

  1. Cook pasta in a large pot according to package directions. Before draining, reserve 1 cup pasta water. Drain remaining water.
  2. Meanwhile, coarsely chop artichoke hearts.
  3. In Sauté Pan, combine chopped artichoke hearts, hot dip mix, cream cheese, and yogurt. Cover; cook over medium-low heat, stirring frequently, until warm, about 5 min.
  4. Add warm noodles and 1⁄2–1 cup pasta water to pan to thin out sauce to your preference; stir in spinach and toss to combine. Cook until spinach is slightly wilted, about 30 sec. Top with parsley, if desired.

Nutritional Information

Per serving: Calories 420, Fat 15 g (Saturated 8 g, 0.1 0 g), Cholesterol 45 mg, Sodium 340 mg, Carbohydrate 56 g (Fiber 6 g, Sugars 5 g), Protein 18 g.

Tips

Reheat leftovers with a splash of water to reactivate the creaminess of the sauce.

Perfectly Balance Your Plate

Serve with 2 cups leafy greens with a drizzle of balsamic vinegar.