This Spinach Artichoke Pasta dish from A Life of Flavor is a twist on the typical pasta–and is said to taste just like spinach artichoke dip!
Here’s the recipe:
- 1 12-oz box pasta
- 1 tsp butter
- 2 cloves garlic, minced
- 1 8 oz package reduced fat cream cheese
- 1/2 cup milk
- 1/2 cup reduced fat sour cream
- 1/2 lemon, juiced
- 1/2 tsp salt
- 1/4 tsp red pepper flakes
- 1 14 oz can artichoke hearts (packed in water), drained and chopped
- 10 oz chopped, frozen spinach, thawed, with as much excess water squeezed out as possible
- 1/2 cup parmesan cheese, shredded
- Additional Parmesan for serving
- Cook pasta according to package directions.
- In a medium saucepan over medium heat, melt butter and add garlic. Cook until fragrant, about 30 seconds. Add cream cheese and stir until melted. Slowly stir in milk, then add sour cream, lemon juice, salt and red pepper flakes. Stir in artichoke hearts, spinach, and parmesan cheese.
- Drain pasta and add to artichoke mix. Toss and season to taste with salt and additional lemon juice as needed. Serve with additional shredded Parmesan.
This recipe generally received positive reviews, though as always, reviewers had suggestions. Some commented that there needed to be more sauce, and others suggested possible additions or substitutions for the recipe:
This recipe provides a simple and easy alternative to the typical pasta dish that most college students would make. As a spinach-and-artichoke-dip-lover myself, I can’t wait to test this one out!
This Tuscan Pasta dish from MyRecipes.com is hailed as “outstanding” by reviewers, earning an overall 5-Star rating. The dish uses easily accessible ingredients, and offers a different take on the typical pasta dish.
Here’s the recipe:
- 1 (20-oz.) package refrigerated four-cheese ravioli*
- 1 (16-oz.) jar sun-dried tomato Alfredo sauce
- 2 tablespoons white wine
- 2 medium-size fresh tomatoes, chopped**
- 1/2 cup chopped fresh basil
- 1/3 cup grated Parmesan cheese
- Garnish: fresh basil strips
*1 (13-oz.) package three-cheese tortellini may be substituted.
**1 (14.5-oz.) can petite diced tomatoes, fully drained, may be substituted.
- Prepare pasta according to package directions.
- Meanwhile, pour Alfredo sauce into a medium saucepan.
- Pour wine into sauce jar; cover tightly, and shake well.
- Stir wine mixture into saucepan.
- Stir in chopped tomatoes and 1/2 cup chopped basil, and cook over medium-low heat 5 minutes or until thoroughly heated.
- Toss with pasta, and top evenly with 1/3 cup grated Parmesan cheese. Garnish, if desired.
Reviewers raved about the recipe. Some were concerned that the dish was too rich, which is a matter of taste. Other reviewers also suggested substitutions for some ingredients. Here is what reviewers had to say:
This dish from Kraft is a twist on a basic pasta recipe, and is a quick and easy dish for college students to make. The recipe makes six servings, so students may wish to either decrease ingredient proportions, save the leftovers or create this dish in groups.
Here’s the recipe:
1/2 lb. linguine, uncooked
1pkg. (12 oz.) chicken sausage links, cut diagonally into 1/2-inch-thick slices
3 bell peppers (assorted colors), coarsely chopped
3 tomatoes, chopped
1/4cup KRAFT Grated Parmesan Cheese, divided
-Cook pasta as directed on package, omitting salt.
-Meanwhile, cook sausage and peppers in large nonstick skillet on medium-high heat 4 to 6 min. or until sausage is heated through and peppers are crisp-tender, stirring occasionally. Stir in tomatoes; cover. Simmer on medium-low heat 5 to 6 min. or until tomatoes are softened, stirring occasionally.
-Drain pasta. Add to skillet with 2 Tbsp. cheese; mix lightly. Sprinkle with remaining cheese.
Chicken sausage should be easily obtainable at any local grocery store, but some reviewers used different types of sausage in the recipe if they did not have it on hand. One reviewer also suggested using a more flavorful sausage in the dish.