Spinach and Atrichoke Pasta

Tomorrow is Ash Wednesday and maybe you need a meatless dinner to prepare. I've got the solution for you!

What you need:

• 12 ounces of penne wheat pasta
• 1 tablespoon olive oil
• 1 large onion, chopped
• 4 cloves garlic, finely chopped
• 3/4 cup fat free sour cream
• 4 ounces low fat cream cheese, at room temperature
• 1/2 cup grated Parmesan
• 1 tablespoons lemon juice
• 1 10- ounce package frozen leaf spinach, thawed and squeezed of excess water
• 1 13 1/2 ounces can artichoke hearts, rinsed, squeezed of excess water and chopped
• 4 ounces shredded mozzarella
• Kosher salt and pepper to taste

Cook the pasta according to the instructions. While the pasta is cooking, heat the olive oil in a pan and add the onion and some salt and pepper. Cook over medium heat until tender (about 8 minutes) and add the garlic and cook for one minute longer.

Turn on the broiler, and while the oven is heating, add the sour cream, cream cheese, Parmesan, lemon juice and onion mixture to a large bowl. Add the cooked pasta to the bowl and mix well. Stir in the spinach and artichokes, as well as half the shredded motz. Add the pasta mixture to a casserole dish (a 3 quart dish should work), and top with the remaining shredded motz. Bake in the oven 5-10 minutes until the top is a nice golden brown. 

This meal is so delicious. You get all that Alfredo creaminess without the heavy cream and calories. Feel free to substitute the fat free sour cream with plain yogurt. I also think if you leave out the pasta, this makes for a great dip for your next party.

Make sure to hit the gym after to burn off those carbs!

Original recipe featured in Women's Day