Nutritional Info: Calories: 371cal, Protein: 17g, Carbohydrate: 56g, Fat: 9g
Ready in about: 20 minutes, Servings: 4
Ingredients: -
- 8 oz. whole-wheat rotini
- 1 packet (5 oz weight) baby spinach, chopped
- 1 cup low-fat cream cheese, chunked
- ¾ cup low-fat milk
- ½ cup shredded Parmesan cheese
- 2 tsp. garlic powder
- ¼ tsp. ground pepper
- 1 can (14 oz weight) artichoke hearts, rinsed and dry
- Increase the heat to high and bring a large saucepan of water to a boil. Cook pasta according to the directions on the package. Drain.
- Put the large-size saucepan over medium heat, add spinach and 1 tbsp water. Cook, occasionally stirring, until the spinach is just wilted, about 2 minutes.
- Transfer the mixture to the small bowl. Add the cream cheese and milk; whisk until the cream cheese is melted. Add Parmesan, garlic powder, pepper cook, constantly whisking, until the sauce is thickened and bubbly.
- Drain as the possible liquid from the spinach as you can. Drain the spinach and add it with the sauce, artichokes, and pasta. Cook until thoroughly warmed.