Whenever you order spinach dipping artichokes, you may want to order it for your meal and not share it with anyone, because it is so delicious.
This Spinach Artichoke Sprout Pasta is really easy to make because it really comes together during the time that you boil the pasta.
Don’t worry too much when you think it’s time consuming, Apronese makes sure it’s faster than you think, and you can do the steps together and still make sure it’s delicious and easy to make.
A pasta dish with lots of vegetables, just hearing the name is good for health and deserves to be a part of your family’s meal, right.
Keep reading, don’t miss the interesting things.
Lighten it Up
In order to make this Spinach Artichoke Pasta a little lighter, you can replace cream cheese with neufchatel cheese (about 1/3 less fat).
Furthermore, I did not use any mayonnaise or mozzarella as they are in traditional spinach artichoke dip and replaced them with some milk instead, so the dip would be more saucy than dip-like.
If you would like to make it a little lighter, you can also substitute low-fat sour cream for regular sour cream. As I mentioned earlier, I would not recommend using fat free sour cream or cheeses in this dish because they don’t melt as well when melted or used in sauces due to their texture.
Is the Wine Replaceable?
As it is Friday night, I know I will finish the bottle of white wine I used in my sauce, so 1/4 cup didn’t add too much to the total cost of the dish.
Furthermore, the wine was an inexpensive $7.99 bottle, so 1/4 cup wasn’t that expensive either. If you do not wish to use wine, you could substitute chicken broth or vegetable broth instead. However, the wine adds an amazing, unique flavor element to the dish.
Hot Sauce Can Be Substituted?
In the case that you do not wish to use a spicy hot sauce, I would suggest substituting lemon juice for it. A tangilic acidity, such as that provided by vinegar in the hot sauce or lemon juice, is essential to brighten up the creamy sauce.
I found that the hot sauce was not spicy enough for me, so I ended up adding red pepper flakes as well.
Can I Add Anything Else?
In order to make this recipe a little more healthy, you could also add grilled chicken, crab meat, or lobster meat to the recipe if you want to add a little more protein.
Spinach Artichoke Pasta
It’s like eating your favorite restaurant appetizer for dinner! The spinach artichoke pasta is flavorful, filling, and creamy.
Servings: 6
Prep Time: 5 Mins/ Cook Time: 25 Mins/ Total Time: 30 Mins
Ingredients
- 12 oz. bowtie pasta ($1.50)
- 1 14oz. can quartered artichoke hearts ($2.59)
- 1/2 lb. frozen chopped spinach, thawed ($0.86)
- 4 cloves garlic ($0.32)
- 2 Tbsp olive oil ($0.32)
- 4 oz. cream cheese ($1.00)
- 1/2 cup sour cream ($0.75)
- 1/4 cup white wine ($0.51)
- 1/2 cup milk ($0.19)
- 1/2 cup grated Parmesan ($0.82)
- Few dashes hot sauce ($0.15)
- 1/4 tsp crushed red pepper (optional) ($0.03)
- Salt and pepper to taste ($0.05)
Instructions
- I filled a large pot with water and I turned the heat on to a medium high setting. Once the water is boiling, I added the pasta, stirred, and continued to cook them for about 7-10 minutes. I drained the pasta in a colander and I enjoyed them.
- It is important that you prepare the sauce while the pasta is cooking; remove the artichoke hearts from the water and chop them roughly into smaller pieces. Squeeze the excess moisture out of the frozen spinach and set both aside to cool.
- In a large skillet, add the garlic and add the olive oil. Aerate the garlic over a medium heat for about 90 seconds, or just for a few seconds until it begins to soften. Add the cream cheese, sour cream, and white wine. Stir until the cream cheese has melted and the sauce has reached the consistency that you desire.
- The milk should be whisked into the sauce, and then turned to a low heat and stirred a few minutes before the sauce comes back to a boil. Once the milk is whisked in to the sauce, let it heat through, then turn the heat off and stir in the Parmesan cheese.
- The spinach and artichoke hearts are to be stirred into the sauce, then the cooked pasta is to be added and mixed together, before tasting and adjusting the seasonings, if needed.
Nutritional
Serving: 1Serving Calories: 436.18kcal Carbohydrates: 52.15g Protein: 14.45g Fat: 18.85g Sodium: 724.37mg Fiber: 5.5g
The nutritional values shown here are only estimates. Please see our nutrition disclaimer.
How to Make Spinach Artichoke Pasta – Step By Step Photos
It is best to squeeze out as much moisture as possible from 1/2 lb of frozen chopped spinach after it has been let thaw for a few minutes. Drain one 14 oz. can of artichoke hearts, then roughly chop them into smaller pieces. Heat water until it boils in a large pot for the pasta.
After the water boils, add the pasta, stir it, and continue cooking until it is done. Once the pasta is done, drain it in a colander and serve it immediately.
You must begin preparing the sauce while the pasta is cooking. To make the sauce, finely chop four cloves of garlic into a small bowl, then add them to a large skillet with two fl ozs of olive oil.
Sauté the garlic for about one minute over medium heat, or until it has a softening effect.
There are 4 ounces of cream cheese, 1/2 cup of sour cream, and 1/4 cup white wine to be combined with the garlic and olive oil in a skillet. Heat and stir until the cream cheese has melted, then whisk in 1/2 cup milk and heat through again.
Once the sauce has reached a boiling point, turn it down to a low temperature, and stir in 1/2 cup of grated Parmesan cheese, followed by 1/2 teaspoons of hot sauce and 1/4 teaspoons of red pepper flakes as well as salt and pepper.
Once the spinach has been added, stir in the artichoke hearts and spinach.
The cooked pasta should now be added to the sauce and stirred well. Taste for seasoning and adjust salt, pepper, or hot sauce as necessary.
What do you think about this artichoke pasta dish, please share it in the comments for Apronese and everyone. You can also adjust the seasonings in the recipe to suit your own family’s taste.
