Artichoke Spinach Dip Pasta Recipe

Name: Artichoke Spinach Dip Pasta
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Ingredients: 12 oz dried bowtie (farfalle) pasta, cooked al dente according to package directions; 1 tablespoon butter; 2 cloves garlic, minced; 2 cups whole milk; 1 package (8 oz) cream cheese, cut into cubes; 2 cans (14 oz each) Progresso™ artichoke hearts, drained and quartered; 1/3 cup sun-dried tomatoes packed in oil, chopped; 1/2 teaspoon salt; 1 cup grated mozzarella cheese; 1/2 cup grated Parmesan cheese; 2 bags (4-6 oz each) baby spinach leaves or two bunches spinach, stalks removed

Ingredients

12 oz dried bowtie (farfalle) pasta, cooked al dente according to package directions
1 tablespoon butter
2 cloves garlic, minced
2 cups whole milk
1 package (8 oz) cream cheese, cut into cubes
2 cans (14 oz each) Progresso™ artichoke hearts, drained and quartered
1/3 cup sun-dried tomatoes packed in oil, chopped
1/2 teaspoon salt
1 cup grated mozzarella cheese
1/2 cup grated Parmesan cheese
2 bags (4-6 oz each) baby spinach leaves or two bunches spinach, stalks removed

PREP TIME 5m	COOK TIME 15m	TOTAL TIME 20m
YIELD 4 servings

Instructions

Cook the pasta while preparing the sauce.
Melt the butter in a large skillet over medium-high heat and cook the garlic for 2 minutes.
Add milk to pan and heat through.
Add cubed cream cheese and whisk to combine until sauce is smooth and no lumps remain.
Add salt and simmer for 3 minutes.
Add the artichokes and sun-dried tomatoes and simmer for another 3 minutes.
Add the mozzarella and Parmesan cheeses and stir until melted.
Add the spinach, stir to incorporate, and simmer for 3 minutes or until the spinach is wilted.
Add the pasta, stir to thoroughly coat and pour it into a serving dish.
Sprinkle with panko breadcrumbs and some shavings of Parmesan cheese, if desired.
Serve warm.