I am always trying to find a way to switch up the pasta dishes in our house. Half of my kids are red sauce people, the other half would rather not. Even still, you can only serve Parmesan Pasta so many times before the kids get tired of it. Luckily, most of my kids will eat just about anything so new recipes are always a blessing.
I happened upon this recipe in my Taste of Home magazine and my stomach started grumbling immediately! This is a great dish even for a vegetarian. Everyone loved it (including the kids). If you have a child who is not a spinach eater, simply omit it, but keep those artichokes going...they will never know! Since I am a WW person, I have even figured the points out for you at the bottom. Enjoy!
Spinach & Artichoke Pasta
8 oz pasta
1 1/2 cups sour cream
1 cup milk
1 pkg. (1.6 oz) garlic & herb sauce mix, such as Knorr
1 can (14 oz) artichoke hearts, drained
1 pkg. (12 oz) frozen chopped spinach, thawed and squeezed dry
1/2 cup shredded mozzarella-provolone cheese blend, about 2 oz
Cook pasta in boiling salted water according to the package directions until al dente. Drain and reserve.
Meanwhile, preheat oven to 400F. Coat a shallow 1 1/2 quart baking dish with cooking spray. In large bowl, whisk together sour cream, milk and sauce mix until thoroughly blended. With spoon, stir in reserved pasta with artichokes and spinach.
Transfer pasta mixture to baking dish. Coat sheet of foil with cooking spray; cover baking dish with foil, cooking spray side down. Bake 15 minutes. Uncover; sprinkle top of casserole with cheese. Bake, uncovered, until cheese melts, about 10 minutes. Cool slightly before serving.
Protein: 13 g
Fat: 14 g (7 g. sat)
Chol: 39 mg
Carbs: 43 g
Sodium: 691 mg
Fiber: 3 g
Sugar: 6 g
Kitchen Time: 20 min
Total Time: 45 min
Weight Watchers Smart Points: 12 pts