By: Taylor Waldron
Hello readers! At the time of this issue, 2021 commencement is 21 days away which means that there are only 21 days until I’m done with my undergraduate degree. It’s hard to believe that the past four years have so quickly come to an end. As commencement draws closer, I find myself more emotional and more afraid of the future than I’ve ever been before.
At other points of transition in my life – graduating high school, leaving jobs, starting new jobs – I’ve always been so sure of my next step and what that next chapter should look like. Right now, I’m not so sure. It’s a freeing feeling but also so incredibly terrifying.
During times of change or crisis, good food and good friends are always near. This week I found myself seeking comfort in both.
For one of my final Tasty Tips, I wanted to share a recipe that is simple, comforting and absolutely delicious.
Spinach artichoke dip is one of my favorite party foods and I’m definitely guilty of only eating the dip as a full meal serving. In this pasta recipe, the dip becomes a meal that you won’t feel too guilty eating as an entre.
This recipe has been adapted from Eating Well. For instructions and more recipes, I highly recommend checking out the Eating Well website. Visit https://www.eatingwell.com/ for more.
- 1 box whole-wheat rotini (feel free to substitute with your pasta of choice)
- 1 (5 ounce) package baby spinach, roughly chopped
- 8 ounces reduced-fat cream cheese, cut into chunks
- ¾ cup reduced-fat milk
- ½ cup grated Parmesan cheese, plus more for garnish, if desired
- 2 teaspoons garlic powder
- ¼ teaspoon ground pepper
- 1 (14 ounce) can artichoke hearts, rinsed, squeezed dry and chopped (see Tip)
- Step 1
Bring a large saucepan of water to a boil. Cook pasta according to package directions. Drain.
- Step 2
Combine spinach and 1 tablespoon water in a large saucepan over medium heat. Cook, stirring occasionally until just wilted, about 2 minutes. Transfer to a small bowl. Add cream cheese and milk to the pan; whisk until the cream cheese is melted. Add Parmesan, garlic powder, and pepper; cook, whisking until thickened and bubbling. Drain as much liquid as possible from the spinach. Stir the drained spinach into the sauce, along with artichokes and the pasta. Cook until warmed through.
Tip: If you can find frozen artichoke hearts, they also work well in this recipe. Thaw before using.