Mar 19
Spin-Art Pasta7 Comments


Oh Monday, the only thing that makes it a little better is coming off the fabulous weekend I had. I got to see childhood and college best friends, we had a gender reveal party for my brother and sister-in-law (can’t wait to meet my new nephew, see pics below!), and my alma mater beat my hubby’s arch nemesis Duke! All in all things were just perfect. I have lots of things to look forward to in the coming weeks and I am excited for all of it! Of course Easter and spring break being one of them. I have a great brunch recipe coming to you on Wednesday for that occasion.



Since the Lenten season is well upon us, it is helping me easily achieve my goal of one meatless meal a week. I rarely make pasta so whenever I do Blair makes sure to tell me how good the meal is on these occasions. I think he is just trying to convince me to make more of it. If I ever conquer my fear of homemade pasta then I could really be in trouble. If you are familiar with spinach-artichoke dip, then you will love this pasta. It has the same flavor profile, but with a pasta vehicle. It comes together really quickly, the longest part being to cook the pasta. The end result is a creamy spinachy sauce that is absolutely delicious. And since it has spinach in it, it must be healthy, right?

Spin-Art Pasta

1 (13 oz) box shell pasta
1 tsp butter
2 tsp minced fresh garlic
1 8 oz package reduced fat (not fat free) cream cheese
1/2 cup milk
1/2 cup reduced fat sour cream
1T lemon juice
1/2 tsp salt
1/4 tsp red pepper flakes
1 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 cup parmesan cheese
1 cup chopped cooked chicken (optional)
Additional Parmesan for serving

What you’ll do:
Cook pasta according to package directions. In a medium saucepan over medium heat, melt butter and add garlic. Cook until fragrant, about 30 seconds. Add the cream cheese and stir until melted. Slowly stir in milk, then add sour cream, lemon juice, salt and red pepper flakes. Stir in artichoke hearts, spinach, Parmesan cheese and chicken (if using). Drain pasta and add to artichoke mix. Toss and season to taste with salt and additional lemon juice as needed. Serve with additional shredded Parmesan.

Source: Heat Oven to 350

Print Friendly
This entry was posted in main dish, meatless. Bookmark the permalink.

7 Responses to Spin-Art Pasta

  1. Oh, this looks fabulous! I just love spinach and artichoke dip. What a great idea adding it to pasta! 😀 I agree. It has spinach so it is totally healthy!

  2. Lynsey says:

    I am addicted to spinach artichoke dip. I love the fusion of the appetizer and pasta, what a great idea. Sounds wonderful.

  3. Srimathi says:

    This is an awesome idea. We are always left with dips after parties and they can be converted into a dish of its own

  4. Alida says:

    Love all the veggies in this. Looks delicious!

  5. Glad you had such a great weekend. It’s been a bit of a transition to Monday for me, too. Spinach totally makes this healthy. 100%. :)

  6. Chelsea says:

    It sounds like your weekend was fantastic- I love gender revealing cakes :) And this pasta… you are seriously a genius! This is my all time favorite dip, and doing it pasta form means justifying eating it for lunch :)

  7. Jessica says:

    That sounds like a great weekend. Love the gender reveal cake! I make a spinach and artichoke Mac and cheese similar to this, I will have to give this variation a try!

Leave a Reply

Your email address will not be published. Required fields are marked *