Spinach and Artichoke Pasta

Use this creamy pasta dish as a gateway to introduce new vegetables to your kids, like antioxidant-rich artichokes. It’s delicious and packed with nutrients – including fiber, folate, magnesium, potassium, calcium, zinc, and vitamins C and D.

Little helpers can add and stir ingredients this recipe, just be sure everyone washes their hands before getting started.

Ingredients

1 pound whole wheat pasta (cooked, drained)

2 tablespoons olive oil (or vegetable oil)

1⁄2 onion (medium, sliced)

14 ounces artichoke hearts (canned, drained, rinsed, and chopped)

2 cups spinach

2 cloves garlic (chopped)

1 cup low-fat or non-fat milk

1⁄2 cup plain low-fat or non-fat yogurt

2 tablespoons low-fat or non-fat cream cheese

parmesan cheese (shredded, to taste)

salt and pepper to taste

Yield amount

6 Servings

Preparation time

10 minutes

Cooking time

10 minutes

Total time

20 minutes

Instructions

Wash hands and then rinse the spinach before getting started.
In a large pan, heat oil over medium heat, heat the oil. Add the onions and cook for 1-2 minutes or until starting to soften.
Add the garlic and spinach and cook for 1-2 minutes.
Add the artichoke hearts and cook until heated through.
Turn the heat to low and add the remaining ingredients except for the parmesan, stirring to combine. Once the sauce is combined, add the cooked pasta.
Stir to coat the pasta. If the sauce is thin, let it cook on low for about 5 minutes, or until thickened.
Top with parmesan and enjoy!

Notes

*Make this recipe ahead and freeze in a resealable bag for up to 6 months. To re-heat, remove from the bag and heat in a pot on low heat until warmed through, about 10 minutes.

*Add other vegetables like cooked carrots, red bell pepper, or corn.

Equipment you’ll need:

Knife
Cutting board
Measuring cups and spoons
Strainer
Can opener
Spoon
Large pot