Spinach-Artichoke Pasta With Vegetables Recipe

Name: Spinach-Artichoke Pasta With Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces uncooked rotini pasta; 2 cups (2-inch) cut asparagus; 1 cup (2 x 1/2-inch) cut yellow bell pepper; 2/3 cup 1% low-fat milk; 1 (8-ounce) package frozen spinach-and-artichoke cheese dip (such as T.G.I. Friday's), thawed; 1/2 teaspoon kosher salt; 12 grape tomatoes, halved; 1/4 cup fresh basil leaves, torn; 3 tablespoons pine nuts, toasted; 1 ounce Parmigiano-Reggiano cheese, shaved (about 1/4 cup)

Servings: persons

1
Cook pasta according to package directions, omitting salt and fat. During the last 3 minutes of cooking, add asparagus and bell pepper to pan; drain.
2
Combine milk and spinach dip in a medium saucepan over medium heat; bring to a simmer. Reduce heat, and cook 5 minutes or until slightly thickened. Combine pasta mixture, spinach mixture, salt, and tomatoes in a large bowl; toss to coat. Sprinkle with basil, pine nuts, and cheese.
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445

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 8 ounces uncooked rotini pasta, 2 cups (2-inch) cut asparagus, 1 cup (2 x 1/2-inch) cut yellow bell pepper, 2/3 cup 1% low-fat milk, and more.

Yes, Spinach-Artichoke Pasta With Vegetables falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spinach-Artichoke Pasta With Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions