Spinach and Artichoke Pasta
(Pasta de Espinacas y Alcachofas)
Use this creamy pasta dish to introduce kids (and adults!) to new vegetables like antioxidant-rich artichokes. It’s creamy, delicious, and packed with nutrients like folate, magnesium, potassium, and calcium!
- Average Cost: $17.36
- Prep Time: 10 minutes
- Cooking Time: 10 minutes
- Servings: 6
Recipe Source: USDA
Ingredients
- 1 pound whole wheat pasta, cooked and drained
- 2 tablespoons olive or vegetable oil
- ½ medium onion, sliced
- 14 ounces artichoke hearts (canned, drained, rinsed, chopped)
- 2 cups spinach
- 2 cloves garlic, chopped
- 1 cup low-fat or non-fat milk
- ½ cup plain low-fat or non-fat yogurt
- 2 tablespoons low-fat or non-fat cream cheese
- Parmesan cheese, shredded (to taste)
- Salt and pepper to taste
Directions
- Heat oil in a large pan over medium heat. Add onions; cook 1-2 minutes until starting to soften.
- Add garlic and spinach; cook 1-2 minutes more.
- Stir in chopped artichoke hearts and cook until heated through.
- Reduce heat to low. Add milk, yogurt, and cream cheese. Stir until creamy and well combined.
- Add cooked pasta and stir to coat. If sauce seems thin, cook on low for about 5 minutes to thicken.
- Top with Parmesan cheese and serve warm.
Serving Size: 1/6 of recipe