This recipe is so easy! This is a 20-minute meal that is so stupid good it’s genius. When you see how easy this is, you will want to dream up similar recipes. Seriously so good!
Ingredients
1 box low-carb Carbo-nada Pasta fettuccine noodles
2 Tbsp. extra virgin olive oil
1 10 oz. package frozen spinach, thawed and squeezed dry or 1 bag of fresh spinach
1 onion, chopped
2 garlic cloves, minced
1 jar artichoke hearts, drained and rough chopped
1 container artichoke dip from Costco or Sam’s
2 cups mozzarella cheese, shredded
Salt and pepper to taste
Instructions
To make this recipe starch-resistant, boil the pasta 24 hours ahead and store it in the refrigerator. At the time of preparation, boil some water. Remove the pasta from the refrigerator and plunge in the boiling water for 1 minute. Drain. Pour the pasta into a large pot.
In a large skillet, heat the olive oil. Add the spinach, onion and garlic. Saute until the onions are translucent.
Add the artichokes and stir. Season with salt and pepper and heat through.
Add the spinach artichoke dip purchased at Costco or Sam’s. Alternatively, you can use something similar from the regular grocery store, but you may need to purchase two containers. The Costco/Sam’s version comes in a large container that is the perfect size for this recipe. Stir until the dip is somewhat melted. Reduce the heat and simmer for 5 minutes. Pour the spinach and artichoke mixture over the pasta and stir to coat.
Add the mozzarella and stir until the cheese starts to melt. Serve with a fresh salad on the side. Delicious!
If you liked this recipe, you may also like the following recipes:
Low-Carb Fettuccine with Beef Ragu
Spinach and Artichoke Pasta
Equipment
- Measuring spoons
- 1 knife
- 1 large pot
- 1 resealable bag
- 1 skillet
- 1 Large spoon
Ingredients
- 1 bag low-carb Carbo-nada Pasta fettuccine noodles
- 2 Tbsp.. extra virgin olive oil
- 1 10 oz. package frozen spinach, thawed and squeezed dry or 1 bag of fresh spinach
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 jar artichoke hearts, drained and rough chopped
- 1 container spinach artichoke dip from Costco or Sam's
- 2 cups mozzarella cheese, shredded
- Salt and pepper to taste
Instructions
- Boil the pasta 24 hours ahead and store it in the refrigerator to make this recipe starch-resistant.
- Boil some water at the time of preparation,.
- Remove the pasta from the refrigerator and plunge it into the boiling water for 1 minute. Drain.
- Pour the pasta into a large pot.
- Heat the olive oil in a large skillet.
- Add the spinach, onion and garlic.
- Saute until the onions are translucent.
- Add the artichokes and stir.
- Season with salt and pepper and heat through.
- Add the spinach artichoke dip purchased at Costco or Sam's. You can use something similar from the regular grocery store but may need to purchase two containers. The Costco/Sam's version comes in a large container that is the perfect size for this recipe.
- Stir until the dip is somewhat melted.
- Reduce the heat and simmer for 5 minutes.
- Pour the spinach and artichoke mixture over the pasta and stir to coat.
- Add the mozzarella and stir until the cheese starts to melt. SErve.
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