Artichoke Spinach Pasta Sauce

Artichoke Spinach Pasta Sauce

2 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    10 m
  • Ready In

    30 m
JENNYCUP
Recipe by  JENNYCUP

“A yummy dish I came up with over a batch of spinach artichoke dip. Serve over hot pasta immediately with French bread. If you prefer a pasta sauce that is not so chunky, process artichokes in food processor. Instead of a 1/2 cup of water use 1 cup water or add a second jar of Alfredo sauce.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  1. Puree spinach in food processor until smooth.
  2. Whisk spinach, Alfredo sauce, artichoke hearts, mozzarella cheese, Parmesan cheese, cream cheese, garlic, and tomato together in a pot.
  3. Pour water into Alfredo sauce jar and top with lid. Shake water in jar to release last remnants of Alfredo sauce, and stir into pot with Alfredo sauce mixture.
  4. Cook Alfredo sauce mixture over medium heat, stirring occasionally, until cheeses have melted and sauce is bubbling, 10 to 15 minutes.

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Reviews (2)

Rate This Recipe
AuntE
0

AuntE

Made my own alfredo and used frozen spinach well squeezed. I opted out of the tomatoes. This was cheesy and def. could be cut back if you are watching your fat content or just don't want it too cheesy. I also added some fresh cut up turkey for a one stop meal. Served over Whole Wheat Pasta it was a good meal and tasted delicious. This really could be used as a dip also, actually I tried it with a matzo cracker and it was wonderful.

Nikyw
0

Nikyw

Using the entire can is way too much spinach. I'd only use that much if you want spinach sauce. It doesn't taste like any of the other ingredients. Maybe 1/2 the can, or less is better.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 247 cal
  • 12%
  • Fat
  • 21.2 g
  • 33%
  • Carbs
  • 8.1 g
  • 3%
  • Protein
  • 8.2 g
  • 16%
  • Cholesterol
  • 38 mg
  • 13%
  • Sodium
  • 855 mg
  • 34%

Based on a 2,000 calorie diet

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Artichoke & Spinach Dip Restaurant Style

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