Vegetarian

Spinach Artechoke Pasta is for Dinner.

Spinach Artechoke Pasta takes 30 minutes to prepare.

Spinach Artechoke Pasta takes 30 minutes to cook.

Spinach Artechoke Pasta makes 10 servings.

The ingredients for Spinach Artechoke Pasta are:

1 large Red Bell Pepper
1 medium Red Onion
3 tbsp Minced garlic
2 14oz cans Reese Quartered Artichoke Hearts
2 14oz cans DelMonte Diced Tomatos No Salt Added
1 10oz bag Frozen Spinach
1 13.25oz box Ronzoni Healthy Harvest Penne Rigate
2 8 oz boxes Philadelphia 1/3 Less Fat Cream Cheese
4 oz Reduced Fat Parmesan Cheese
1 tbsp Crushed Red Pepper Flakes*
Olive Oil Nonstick Cooking Spray
Splash of Lemon Juice

Here is how you make Spinach Artechoke Pasta:

Bring a large pot of water to a rapid boil, Boil Penne for about 7 minutes or until tender, but not too soft. Drain, but do not rinse. Set aside. Chop red bell pepper and onion into small pieces. Spray a skillet with olive oil nonstick cooking spray. Sautee onion, red bell pepper, and minced garlic until tender. In a food processor chop artichoke hearts, but not too fine. Defrost spinach, but do not drain. In large pot over medium heat combine spinach and artichokes, onion and pepper mixture, and diced tomatoes. Cook until warm, then add cream cheese, parmesan cheese, lemon juice and crushed red pepper flakes*. Stir constantly over medium heat until creamy. If the consistency is too thick add light sour cream. Moments before serving toss in the penne and stir everything together. *red pepper flakes can be left out if you do not want a spicy flavor.Number of Servings: 10Recipe submitted by SparkPeople user JEN200411.

The nutritional information for Spinach Artechoke Pasta is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 360.8

• Total Fat: 13.7 g
• Cholesterol: 44.5 mg
• Sodium: 666.0 mg
• Total Carbs: 49.8 g
• Dietary Fiber: 7.4 g
• Protein: 12.6 g