Light Spinach Artichoke Pasta with Veggies

Eating light does not have to mean sacrificing things you love. You just have to approach it differently. In my quest to find ways to eat healthier, I have really relied on Cooking Light. I feel like I've said that 1,000 times on this blog, but it's such a fantastic resource. The magazine really gets better and better with each month!

This PASTA is on the lighter side. Yep, pasta can be on the lighter side, folks...and still be delicious! Almost better than that is how quick and easy this dish is. It uses a package of Friday's frozen Spinach Artichoke Dip as a foundation for the sauce. Ever tried it?

When I saw this in the pages of their magazine, I laughed at first. This frozen dip has been one of my husband's main food groups since I've known him. For the last 10 years, he has always had a package of this frozen dip stashed away. His mom kept it on hand. He had them in college. And, I too support his habit and purchase a few boxes regularly.
My man can eat like a horse, so it's not uncommon for this to be his pre-dinner snack, or 10:00 fourth meal. He likes to put a little bit of salsa in his before eating with pita chips. I, for one, do not care for T.G.I. Friday's, or frozen snack items like this, but I have to admit, it's pretty good. So, I was so excited to surprise Keith with this dinner!

It did not disappoint. I LOVED how fast this was. It's not something I will make a lot, because I don't need to be having pasta very often, but when were' in the mood for it, this is the ticket. I added some rotisserie chicken to it for added protein, but it would be great without.

 

Light Spinach Artichoke Pasta with Veggies
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Ingredients:

• 8 ounces uncooked rotini pasta (or whole wheat penne)
• 2 cups (2-inch) cut asparagus
• 1 cup (2 x 1/2-inch) cut yellow bell pepper
• 2/3 cup 1% low-fat milk
• 1 (8-ounce) package frozen spinach-and-artichoke cheese dip (such as T.G.I. Friday's), thawed
• 1 cup cooked, chopped chicken (I pulled pieces from a rotisserie) 
• 1/2 teaspoon kosher salt
• 12 grape tomatoes, halved
• 1/4 cup fresh basil leaves, torn
• 3 tablespoons pine nuts, toasted
• 1 ounce Parmigiano-Reggiano cheese, shaved (about 1/4 cup)

Cook pasta according to package directions, omitting salt and fat. During the last 3 minutes of cooking, add asparagus and bell pepper to pan; drain.

Combine milk and spinach dip in a medium saucepan over medium heat; bring to a simmer. Reduce heat, and cook 5 minutes or until slightly thickened. Combine pasta mixture, spinach mixture, chicken, salt, and tomatoes in a large bowl; toss to coat. Sprinkle with basil, pine nuts, and cheese.


ENJOY!
This would be a great recipe to experiment with. You could try other yummy veggies like mushrooms!