Artichoke Spinach Pasta Sauce

Rating: 4.5 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

By JENNYCUP

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Recipe Summary

prep:
20 mins
cook:
10 mins
total:
30 mins
Servings:
8
Yield:
8 servings
Nutrition Info
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Puree spinach in food processor until smooth.

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  • Whisk spinach, Alfredo sauce, artichoke hearts, mozzarella cheese, Parmesan cheese, cream cheese, garlic, and tomato together in a pot.

  • 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.

  • Cook Alfredo sauce mixture over medium heat, stirring occasionally, until cheeses have melted and sauce is bubbling, 10 to 15 minutes.

Nutrition Facts

Per Serving:
247 calories; protein 8.2g 16% DV; carbohydrates 8.1g 3% DV; fat 21.2g 33% DV; cholesterol 38.1mg 13% DV; sodium 855mg 34% DV. Full Nutrition
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Reviews (4)

Read More Reviews

Most helpful positive review

AuntE
Rating: 5 stars
03/14/2014
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. Read More
Helpful
(1)

Most helpful critical review

Nikyw
Rating: 3 stars
08/19/2012
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. Read More
4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
AuntE
Rating: 5 stars
03/14/2014
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. Read More
Helpful
(1)
Nikyw
Rating: 3 stars
08/19/2012
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. Read More
owly
Rating: 5 stars
11/15/2016
This turned out perfect for me! I turned it into a spinach dip chicken pasta main dish. Will be making this at least once a month from now on!:) Read More
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Lisa Stevens
Rating: 5 stars
04/21/2016
I added chicken cut in cubes and sauteed adding the garlic for the last few minutes before adding all the sauce ingredients to pan. Served it over gnocchi. So good! I used frozen spinach drained well and after running that in food processor put in the artichoke hearts for a few turns rather than chopping by hand which worked well. Definitely oooey gooey and probably really fattening but hey you've gotta live. Used low fat cream cheese and probably will try with low fat versions of other cheeses next time but there will definitely be a next time! Read More
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