Thursday, January 28, 2016

Light Spinach and Artichoke Dip Pasta

I am very lucky that I have some pretty amazing and supportive friends in my life.  One of my best friends in England has even recently decided to join Weight Watchers and lose weight with me.  She's going to be visiting in the summer and we are going to look amazing together.  I live in a beach town and we are going to be spending quite a few days at the beach.  Shopping for new - smaller - clothes will obviously be in the plan as well!  

My lovely friend also happens to be vegetarian and requested that I start posting some more vegetarian-friendly recipes.  I wanted to honor her request and make something just a little special for her after her first fantastic week.  

Spinach and artichoke dip probably my favorite kind of dip.  I make it almost every time I get asked to bring something to a party or get together.  This pasta dish has all the flavors of the original dip with only a fraction of the calories!  It's perfect for a dinner party or as a quick weeknight meal.  No one will even know that it's a lightened-up healthy version.

Light Spinach and Artichoke Dip Pasta
Servings: 6 ★ Size: 1 cup ★ 
Smart Points 10 ★ Points Plus 8 ★ Calories: 337 ★ 
Total Fat: 10 g ★ Saturated Fat: 6 g ★ Protein: 19 g ★ Carbohydrates: 42 g ★ 
Fiber: 5 g ★ Sugars: 4 g ★ Sodium: 467 mg ★ Cholesterol:  33 mg


· 10 ounces whole wheat pasta
· 1 teaspoon garlic, minced
· 6 ounces light cream cheese, cubed
· 1 1/2 cups skim milk
· 4 ounces 50% reduced fat cheddar

· 1 tablespoon dijon mustard
· 1 cup frozen spinach, chopped
· 1 cup artichokes, in water and diced


1.  Preheat the oven to 375 degrees.  Cook the pasta according to packet instructions.  While the pasta is cooking, sauté the garlic on a medium heat for one minute.  Pour in the skim milk and cream cheese.  Cook until the cream cheese melts and the mixture is smooth. 

2.  Add in the cheddar, dijon mustard, spinach, and artichokes.  Season to taste with salt and pepper.

3. Gently stir in the cooked pasta.  Place the pasta and sauce in a prepared casserole dish and top with the mozzarella cheese.  Bake for 20 minutes. The cheese should be bubbly and the pasta hot.

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