5ounces(half of 10-ounce package) frozen chopped spinach, thawed and squeezed of excess moisture
1can(13.5 ounces) artichoke hearts, rinsed, squeezed of excess moisture and roughly chopped
2ounceslow-fat mozzarella, shredded (about ½ cup)
Instructions
Cook the pasta according to package directions. Reserve ½ cup of the cooking liquid, then drain the pasta.
Meanwhile, heat the oil in a medium skillet over medium heat. Add the onion and ½ teaspoon each salt and pepper and cook, covered, stirring occasionally, until tender, 8 to 10 minutes. Add the garlic and cook, stirring for 1 more minute.
Heat the broiler. In a large bowl, combine the yogurt, cream cheese, Parmesan, and lemon juice until well blended. Add the onion mixture and stir until combined.
Add the pasta to the bowl and toss to coat. Stir in the spinach, artichokes and ¼ cup of the pasta cooking liquid. (Add more liquid if the pasta seems dry.) Gently stir in ¼ cup of the mozzarella.
Transfer the pasta mixture to a broiler-proof 9-inch square casserole dish. Sprinkle with the remaining ¼ cup mozzarella.
Broil until golden brown, about 5 minutes.
Recipe Notes
Variations
No Penne or Rotini: Use whatever short cut of pasta you prefer. Shells, macaroni, ziti. This would also be good with gnocchi or filled pasta like tortellini or ravioli.
No Greek Yogurt: Substitute with more reduced fat cream cheese or reduced fat sour cream.
No Spinach: Chopped cooked broccoli or frozen defrosted chopped broccoli would be nice.
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Nutrition Facts
Skinny Artichoke Spinach Baked Pasta Recipe
Amount Per Serving (1 /4th recipe)
Calories 284Calories from Fat 62
% Daily Value*
Fat 6.9g11%
Carbohydrates 39.2g13%
Fiber 6.3g25%
Protein 18.9g38%
* Percent Daily Values are based on a 2000 calorie diet.