I was craving Artichoke dip today out of the blue. I had some Spinach that needed to be used so my first intention was to make Artichoke and Spinach dip but then it came to me I could kill two birds with one stone. ( I wouldn’t actually kill birds) Put an end to my craving and turn it into an easy meal.
Artichoke and Spinach Pasta Salad was born. That’s how it’s done in this house. 🙂
- 1 16oz. Box of Pasta
- 1 Can of Artichoke Hearts
- 3 Cups Fresh Spinach
- Coconut Oil
- 16oz Cream Cheese
- 2 Cups Grated Parmesan Cheese
- 3/4 Cup Yogurt ( Sour Cream or Olive Oil Mayo )
- Low fat milk
- Salt and Pepper
- 1/4 C. Fresh Parley
- 1/2 tsp. Basil
- 2T. Vinegar or Lime juice
Bring water to a boil and add the pasta. Rinse the Spinach well and set it aside to drain.
In a medium sauce pan melt 1 1/2 tsp. Coconut oil on low heat. Add the cream cheese and let it melt slowly. Stirring occasionally. (You don’t have to use the oil. I found that it helps the cream cheese melt evenly and keeps it from sticking)
In a large bowl mix vinegar, salt, pepper, garlic, basil. Stir in the yogurt. Add the parsley.
When the cream cheese is completely melted add enough milk just to thin it some. Turn the heat up to medium-low. Drain and add the Artichokes to the cream cheese. You may need to give the Artichoke a quick chop before adding them.
In another bowl mix the Parmesan cheese with enough flour to coat the cheese. This keeps the cheese from turning into a ball of goo!
Now add the spinach and let it cook down some.
Begin to add your cheese a small handful at a time. Stirring it in and letting it melt completely before adding more. When all the cheese is melted turn the heat back to the lowest setting and cover. ( add salt and pepper if needed)
Cut tomatoes into wedges.
Add the Artichoke and Spinach sauce to the yogurt mixture and stir well. Toss the pasta in. Stir until coated well.
Serve and garnish with tomatoes and a sprinkle of pepper.