Spinach Artichoke Bow Tie Pasta

Mmmm...spinach artichoke dip.  Who doesn't love it, right?  I could have it probably every week, but my waistline would not like me for it.  :)  It's a classic comfort food, but sometimes it's nice to play around with an old favorite.  I decided to try the same basic flavors in pasta form, and it was delicious!  Why hadn't I thought of this before?!?  It is a heavy pasta, so I would definitely recommend pairing it with a nice side salad and maybe a bruschetta.  You could always substitute a 10 oz bag of frozen spinach if you are a little short on time, but I think using fresh spinach always tastes better.  I hope you give this a try!

Ingredients

1 Tbsp olive oil

20 oz fresh spinach, chopped

16 oz bow tie pasta

2 Tbsp butter

5 cloves garlic, minced

8 oz cream cheese

3/4 C milk

3/4 C sour cream

1/2 lemon, juiced

1/2 tsp salt

1/4-1/2 tsp cayenne

14 oz can artichoke hearts, finely chopped

1/2 C shredded Parmesan cheese

paprika, to taste

Directions

1. Heat the oil in a large skillet over medium heat.  Add the spinach, in batches if necessary, and cook until wilted.  Set aside to cool.  
2. Drain the excess water from the spinach.
3. Cook the pasta according to package directions.  Drain and set aside.
4. While the pasta is cooking, melt the butter over medium heat.  Add the garlic and cook until fragrant, about 30 seconds.  Add the cream cheese and stir until melted.  Slowly add the milk.  Then add the sour cream, lemon juice, salt and cayenne.  Stir in spinach, artichoke and Parmesan.  
5. Add the pasta to the sauce and gently stir to combine.  
6. Serve immediately with extra Parmesan and a dash of paprika.

Adapted from A Life of Flavor

Greek Pesto Pizza

This delicious pizza is jam-packed with veggies!  It is one of my family's favorites for sure!  There are so many textures and flavors combined to make this pizza a real delight for the whole family.  The quality of the pesto is so important to this dish, so I truly hope you make your own.  There are far more veggies than cheese, so it is a healthier option for a pizza.  (Good since I LOVE pizza!)  This is another recipe that allows you to prep the ingredients ahead of time, so your dinner-time rush is incredibly fast and simple.  I hope you give this pizza a try!

Ingredients

Your favorite pizza crust

1/2-3/4 C pesto

1/2 small cucumber, seeded and chopped

1 ripe tomato, seeded and chopped

1/2 large green bell pepper, chopped

2 oz black olives, chopped

1/2 red onion, chopped

6 oz canned artichoke hearts, drained and chopped

3-4 oz crumbled feta cheese

Directions

1. Heat the oven to 475 with the pizza stone already inside.
2. Spread the pesto evenly on the pizza crust.
3. Top with the vegetables and cheese.
4. Bake directly on the pizza stone for 8-10 minutes, or until the cheese is lightly browned.

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