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Spinach artichoke dip meets penne pasta in this easy dinner recipe! If you’re a fan of the classic dip, you will love this pasta recipe.
Use frozen chopped spinach in a bag to make it easy to measure out one cup (instead of a block of frozen spinach).
I think this pasta is best when made, but leftovers will keep for a few days in the refrigerator. When you’re ready to reheat the leftovers, warm them up in a pan over medium-low to medium heat. The sauce will thicken once it’s chilled, so I like to add a couple of splashes of half and half or milk to loosen it.
If you want more protein, toss some diced or shredded cooked chicken in the sauce before adding the pasta. Rotisserie chicken would work great.
Find it online: https://www.girlgonegourmet.com/creamy-spinach-artichoke-pasta/