Monday, April 1, 2013

Spinach Artichoke Dip Pasta

Made By: Ryan Noelle     April 1, 2013

      Good Morning Loves!  I hope everyone had a great weekend celebrating Easter or Passover!  Today I have a quick and oh so scrumptious pasta to make for dinner!  I don't know about all of you but I love, love, spinach artichoke dip!  I thought to myself why not through this dip on top of brown rice pasta?!  This came out incredible.  I mean what is there not to love.  Spinach, check. Artichoke, check. Cheese, check!  This pasta is crammed with veggies and is an easier way to eat your favorite party dip.   Also, please feel free to use this spinach artichoke dip pasta recipe as just the dip!  Omit the pasta and serve the dip in a serving dish with baby carrots and other veggie tray favorites.
     You must try this, and then thank me after you do ;)

    This is a vegetarian friendly dish but if you are like my Hubs you can add some chicken italian sausage, shown below.  But trust me it is not needed.

Healthy Tidbits:  Low in Sat. Fat and Cholesterol.  Low in sugar and High in Vitamin B6.

Serving:  10  Size:  3/4 cup   Calories:  200  Fat:  1.9g  Carbs:  38.9g  Fiber:  2.9g  Protein:  8.1g  Sugar:  1.4g  Sodium:  384mg

  • 1 cup frozen spinach thawed rinsed and strained of water
  • 1 can Artichoke Hearts in water, roughly chopped
  • 1 lb Organic Brown Rice Pasta Fusilli, I got this at Trader Joe's
  • 1 cup cottage cheese, pureed in blender or food processor until smooth
  • 1/4 cup low fat mozzarella shredded
  • 1 zucchini shredded
  • 1 yellow squash shredded
  • 1 onion diced
  • 2 cloves garlic minced
  • 1 tsp pepper
  • 1 tsp kosher salt
  • 1 tsp oregano
  • 1 tsp garlic powder
  • parmesan to serve with (optional)

Get Cooking:

In a large pot boil water.  Once boiling add the pasta and cook for 13 minutes. drain noodles.

In a medium sauce pot on medium heat add onion that has been diced.  sauté adding a tbsp of water when needed until onion is translucent.  Now add garlic, cook for another minute.  Shred zucchini and yellow squash on a cheese grater.  Add this to the onion and garlic.  Cook for 1 minute.  Add remaining ingredients:  cottage cheese that has been purred until smooth, shredded mozzarella, spinach defrosted and strained of water, and chopped artichoke hearts.  Heat this mixture for about 5 minutes.  In a large bowl add the noodles and spinach artichoke dip and mix well.  Add any additional salt and pepper to taste.  Serve hot with some parmesan on top.  Yum, Yum!

If you are just making the dip after creating mixture put into a baking casserole dish and sprinkle parmesan on top.  Bake at 375 for 10-20 minutes until browned and bubbly.  Serve with a mixture of vegetables for dipping!

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