Spinach and Artichoke Pasta
Easy to make with simple ingredients, this may become one of those meals that you can make in a pinch. All you need to round out this meal is a tossed salad. You can add some chicken for some extra protein.
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.