- 8 oz whole-wheat rotini
- 1 (5oz) package baby spinach, chopped finely
- 4 oz reduced-fat cream cheese, cut into chunks
- 3/4 cup reduced-fat milk
- 1/2 cup ground Parmesan cheese (plus more for garnish)
- 2 tsp ground pepper
- 1 (14 oz) can artichoke hearts, rinsed, squeezed dry, and chopped
Step 1: Bring water to a boil in a large saucepan. Cook pasta and drain.
Step 2: Combine spinach with 1 tablespoon of water in a large saucepan over medium heat. Cook, while stirring occasionally until just wilted. (About 2 minutes.) Add cream cheese and milk to the pan and whisk until the cream cheese into the pan and whisk until the cream cheese is melted. Add parmesan, garlic powder, and pepper. Cook, whisking until thickening and bubbling.
Step 3: Drain as much liquid as possible from the spinach. Stir the drained spinach into the sauce, along with artichokes and pasta. Cook until warmed through.