Wednesday, November 19, 2014

Recipe: Spinach Artichoke Dip Pasta

If you know anything about me, then you know how much I absolutely love spinach artichoke dip, and when I saw that I could make it into a pasta I jumped on the recipe.  (Not literally, but you know, why not?)  I loved this dish!  It was so tasty.  It was a little time consuming, but totally worth it!

8oz Rotini 
1 tbsp Butter 
1 tbsp Olive Oil 
1 large Shallot, minced
2 cloves of Garlic, minced 
3 tbsp Flour 
2 cups Skim Milk 
1/2 tsp Kosher Salt 
1/4 tsp Black Pepper 
1/4 cup Shredded Parmesan Cheese 
2 oz of Goat Cheese, room temp. 
3/4 cup Shredded Skim Mozzarella, divided
14 oz can Artichoke Hearts, roughly chopped 
2 cups Baby Spinach 

Preheat your oven to 375 degrees. 
Cook Pasta.

In a large sauce pan melt the butter and olive oil over medium high heat.

Add the shallot and saute for about two minutes, or until the shallot is soft. 
Add the garlic and saute for another minute.

Add in the flour, stirring until completely combined. 
Cook for about another minute.

Slowly pour in the milk and whisk continuously.
Add the salt and black pepper. 
Whisk until the sauce thickens.

Add the parmesan cheese, goat cheese, and 1/2 cup of the mozzarella.  
Whisk until completely melted.

Add in the artichoke hearts and spinach. 
Heat until the spinach has wilted.

Combine the sauce and the pasta. 
Put into a casserole dish and top with 1/4 cup of the mozzarella cheese.

Put in over and cook until the top is a golden brown.  About 15 to 20 minutes. 


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