Spinach Artichoke Dip Pasta
Your favorite spinach and artichoke dip in pasta form!
Servings: 4 servings
Ingredients
- 8 ounces rotini or pasta of choice
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 shallot, minced
- 2 cloves garlic, minced
- 3 tablespoons flour
- 2 cups milk
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup shredded parmesan cheese
- 2 ounces goat cheese room temperature
- 1 cup shredded mozzarella cheese, divided
- 14 ounces artichoke hearts drained and roughly chopped
- 5 ounces baby spinach
Instructions
- Cook pasta according to package instructions omitting any oil. Drain and set aside.
- In a large saucepan melt the butter and oil over medium high heat. Add the shallot and saute for about 2 minutes or until the shallot has softened slightly. Add in the minced garlic and saute another minute.
- Add in the flour, stirring until it is completely incorporated, cook another minute. Slowly pour in the milk whisking continuously as you do. Add in the salt and pepper and continue whisking until the sauce is smooth and thickened, about another 2 minutes.
- Add in the parmesan cheese, goat cheese, half of the mozzarella cheese, and whisk until they have melted completely. Add in the artichokes and spinach and heat through until the spinach has wilted.
- Pour the pasta back into the sauce and fold together until it is completely covered in the cheese sauce.
- Pour the pasta mixture into a casserole dish and top with the remaining 1/4 cup of mozzarella cheese. Place the pasta in the oven under the broiler and broil just until the top is golden brown.
Notes
If you don't have or like goat cheese, low fat cream cheese may be used instead.
Nutrition
Calories: 530kcal | Carbohydrates: 60g | Protein: 25g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 50mg | Sodium: 1095mg | Fiber: 5g | Sugar: 9g