I was craving spinach and artichoke dip and remembered thinking it could pretty easily be a pasta dish. Last year I made a 1-dish pasta that cooked in it’s own liquid. This time I tweaked the original thought and went with creamed spinach which is totally decadent and such a perfect secret ingredient . Shhh! I once used it in deep dish pizza and it was the best I ever made! I figured the beauty of this dinner is the speed!
8 oz frozen artichokes
8 oz frozen creamed spinach
8 oz dried pasta
2 chicken sausage links, sliced
1 tsp garlic, minced
6 oz swiss cheese
Boil water for pasta.
Defrost creamed spinach and artichokes in a large pan over medium-low heat.
Cook pasta until aldante.
Drain and reserve some of the cooking water (about a cup).
Add the pasta, sausage, garlic, salt, and pepper to the spinach and artichoke.
Cook over medium heat for 5 minutes, adding a splash of cooking water and stir well. Add more cooking water to loosen depending on your preference. Sprinkle with a little cheese and toss before serving.
I liked this one. It was so fast and really easy.
This could be tweaked. Add cream cheese to make it thicker. Add fresh spinach for more texture. Add mushrooms, chicken, or onions. Add a roux and some cream for a truly thick sauce. Swap out the creamed spinach and make your own if the prepared part isn’t your thing.
I was going for speed and ease, but you get to make that call. I also avoid oily artichoke hearts but again, go for what you like!
8 oz frozen creamed spinach: $2.19
frozen artichokes: $1.45
2 chicken sausage links: $2.00
1/2 box pasta: $0.75
Total = $6.39 or about $2.13 per person for 3 servings