Recipe by JENNYCUP
"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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1/2 (13.5 ounce) can
1 (16 ounce) jar
1 (14 ounce) can
artichoke hearts, drained and chopped
shredded mozzarella cheese
shredded Parmesan cheese
1/4 (8 ounce) package
cream cheese, softened
Roma tomato, diced
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Artichoke Spinach Pasta Sauce
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 190
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