I really don’t like mayo either, that is why I used mostly Greek yogurt and I used olive oil mayo. First time as directed, second time I added canned tuna (fork flaked) and a little extra Greek yogurt. Transfer garlic paste to a small bowl and add lemon zest, lemon juice and vinegar to it. It will store well in a sealed container in the fridge for up to five days, so you can make it in advance if you need to! It also makes a great summer dinner. I’m not a fan of yogurt, is there something I can replace it with? Add the artichoke hearts, chopped spinach, green onions, basil and Parmesan cheese. Tag @twopeasandpod and hashtag it with #twopeasandtheirpod, I'm Maria and my husband is Josh. How many servings does this make? Read More…. The artichoke gives this nice soar taste that I absolutely love and juicy tomatoes just explode in your mouth. Thank you!! Growing up, we would have pasta for dinner at least twice a week. We share a love of cooking, baking, and entertaining. If you love spinach and artichoke together, check out my Lighter Spinach Artichoke Dip. I use DeLallo whole wheat pasta, but you can use your favorite pasta. It reminds me of a family friends recipe for the dip. Looking for something totally different? This looks amazing! How to make spinach artichoke pasta bake Make the sauce: Saute onions and garlic in butter over medium high heat until soft and translucent. Thanks! and get my FREE Healthy Pantry Checklist! Pasta: 250 gms Serena Linguini or any other pasta of your choice. So, naturally, I have a pretty deep-rooted love of pasta. Add the chicken and any cooking juices to the large pot with the pasta, and add the spinach, artichokes, red peppers, and stir to combine. You can use a gluten free pasta if needed. Wow, this really looks amazing. Combine in a large bowl, add the mozzarella and parmesan, pop it in the fridge, and you’re done. This recipes makes a lot of pasta salad, so it’s best for a large crowd or party, but it also stores well and can be enjoyed for several days. It’s delicious. I made this salad as is and I’ve made it adding things to it (Halved grape tomatoes, red bell pepper, shallots, and bacon). Would you suggest subbing goat cheese or cream cheese? I have made it several times. Thanks for a delicious lunch for the week! It’s so simple, yet so tasty. Thank You. First, bring a large pot of water to a boil (be sure to add a little salt and oil to it too). Coarsely chop baby spinach. I loved the creamy dressing and artichokes!! Easy to make and delicious. Delicious. How many servings does this make at a barbecue where there are other items? It was a huge success. Pour dressing mixture over the … Our cookbook has 100 new recipes and 15 favorites from the blog! Great flavor and texture! ½ cup of cream. I also subbed sour cream for the yogurt and used orecchiette pasta. Drain; rinse with cold water. While the pasta is cooking, prepare the rest of the ingredients, and whisk together the olive oil, red wine vinegar, garlic, pepper, and salt. Made this for a pot-luck. Bring to a boil, cover, then reduce heat to medium-low. Ditch the box mixes and make a homemade salad full of marinated artichokes, red peppers, zucchini squash, spinach, and pasta noodles topped with a homemade artichoke … ¼ – ½ red chilli finely chopped (optional). Drain tortellini, then cool the cooked pasta by spreading them out on a large plate or a cookie sheet in a single layer. I love pasta salad! Create the best summer pasta salad in 20 minutes filled with low fat creamy cream cheese, fresh spinach, artichoke hearts and nonfat yogurt. The Cast of Characters: Butter, garlic, spinach, canned artichokes, flour, milk, cream cheese, Monterey Jack (or mozzarella), Parmesan, salt, cayenne pepper, and (not pictured because I’m an airhead) seasoned Panko breadcrumbs. 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