If you've ever wanted to make a meal out of warm spinach and artichoke dip, this creamy pasta is for you.
– 8 ounces whole-wheat rotini – 1 (5 ounce) package baby spinach, roughly chopped – 4 ounces reduced-fat cream cheese, cut into chunk – ¾ cup reduced-fat milk – ½ cup grated Parmesan cheese, plus more for garnish, if desired
– 2 teaspoons garlic powder – ¼ teaspoon ground pepper – 1 (14 ounce) can artichoke hearts, rinsed, squeezed dry and chopped (see Tip)
Heat a big saucepan of water to a boil. Cook pasta according to the package directions. Drain.
In a large saucepan set over medium heat, combine the spinach and 1 tablespoon water.
Cook, tossing occasionally, until wilted, about 2 minutes. Transfer to a small bowl.
Whisk in the Parmesan, garlic powder, and pepper; heat until thick and bubbly.
Remove as much liquid as possible from the spinach. Stir in the drained spinach, artichokes, and pasta to the sauce. Cook till warmed thoroughly.
: The perfect topper for this PSL is a spoonful of whipped cream. You can use my whipped cream recipe, or this coconut whipped cream if you're dairy-free.