Artichoke Spinach Pasta Sauce

Artichoke Spinach Pasta Sauce

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"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."
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30 m servings 247 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 247 kcal
  • 12%
  • Fat:
  • 21.2 g
  • 33%
  • Carbs:
  • 8.1g
  • 3%
  • Protein:
  • 8.2 g
  • 16%
  • Cholesterol:
  • 38 mg
  • 13%
  • Sodium:
  • 855 mg
  • 34%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

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  • Ready In

  1. Puree spinach in food processor until smooth.
  2. Whisk spinach, Alfredo sauce, artichoke hearts, mozzarella cheese, Parmesan cheese, cream cheese, garlic, and tomato together in a pot.
  3. 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.
  4. Cook Alfredo sauce mixture over medium heat, stirring occasionally, until cheeses have melted and sauce is bubbling, 10 to 15 minutes.


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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 ...

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.

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