Monday, July 29, 2013

Spinach Artichoke Pasta

SPINACH ARTICHOKE PASTA (with bay scallops)

  • 1 package fat free cream cheese (8 oz) cubed
  • 1/4 stick light butter
  • 1/4 parmesan cheese
  • 1/2 cup almond milk
  • 1 small clove garlic or 1/2 tsp garlic powder
  • 6 oz noodles of your choice (we used whole wheat linguine)
  • 1 can (10oz) artichokes (well drained)
  • 8 oz frozen spinach
  • salt & pepper to taste
optional: we topped with sauteed bay scallops, but sauteed fish, chicken, beef, or tofu would accompany nicely

  1. Melt butter in sauce pan and saute garlic until fragrant.
  2. Place cubed cream cheese, butter, milk, parmesan in sauce pan with butter garlic mix, whisking over low heat till melted through, add salt and pepper to taste.
  3. Add in spinach and artichoke stir and keep warm (you may add more almond milk if consistency is too thick), taste again and add salt & pepper as needed.
  4. Add in cooked pasta, stir
  5. Top if desired with parmesan, freshly grated cheeses, sauteed veggies or meats, we chose to saute baby scallops

Melt cream cheese, parmesan, garlic butter, and milk

Add in Spinach and drained artichoke 

Mix in spinach and artichoke, stir well.

While cooking pasta, I quickly sauteed some scallops in light butter and a pinch of salt & pepper

Add in pasta to sauce and veggie mix

Turn scallops when once side is golden brown and they are finished when cooked to golden brown on other side

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