Creamy Spinach-and-Artichoke Pasta
Ingredients
- ½ cup chopped walnuts
- 1 (12-oz) jar marinated quartered artichoke hearts, drained and coarsely chopped
- 1 Tbsp olive oil
- 12 oz whole-grain penne pasta
- 1 (10-oz) pkg spinach (or use baby spinach)
- 1 (5-oz) pkg Brie crème cheese (such as Alouette)
- ½ cup shredded Parmesan cheese
- 2 Tbsp fresh lemon juice
- 1 tsp grated lemon rind
- ½ tsp kosher salt
- ½ tsp pepper
Instructions
- Cook nuts and artichokes in hot oil in a large Dutch oven over medium heat 8 minutes or until artichokes begin to brown and crisp, stirring often.
- Meanwhile, cook pasta according to package directions, reserving ¼ cup pasta water.
- Add pasta, spinach, cheeses, juice, rind, salt, pepper, and pasta water to artichokes; toss.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
443
|
443
|
| Fat (g) | 21 | 21 |
| Sat. Fat (g) | 6 | 6 |
| Protein (g) | 18 | 18 |
| Carb (g) | 52 | 52 |
| Fiber (g) | 9 | 9 |
| Sodium (mg) | 651 | 651 |
Quick & Healthy Meal Plan
This recipe selected from the eMeals Quick & Healthy Meal Plan.
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