Monday, August 6, 2012

Spinach Parmesan Pasta

I saw this on Pinterest and I was immediately sucked in. Next time I make it,
I'll add a lttle more kick to it. I think with all the cream cheese, sour cream and milk - there needs to be a bit more balance. I'm thinkin' onion powder, garlic powder, white pepper, green chilis and diced jalapenos... this dish was inspired by Spinach Artichoke Dip after all...

Spinach Parmesan Pasta
12 oz pasta
1 t butter
2 cloves garlic, minced
8 oz cream cheese
1/2 c milk
1/2 c sour cream
1/2 lemon, juiced
1/2 t salt
1/4 t red pepper flakes
14 oz can artichoke hearts (packed in water), drained and chopped
10 oz chopped, frozen spinach, thawed, with as much excess water squeezed out as possible
1/2 c parmesan cheese, shredded

Cook pasta according to directions.

In a medium saucepan over medium heat, melt butter and add garlic. Then quickly add cream cheese and stir until melted. Slowly stir in milk, sour cream, lemon juice, salt and red pepper flakes. Stir in artichoke hearts, spinach, and parmesan cheese.

Drain pasta. Toss pasta and sauce together – season to taste. Serve with additional shredded Parmesan.
*Adapted from A Life of Flavor

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