Spinach & Artichoke Dip Pasta

Ingredients

• 8 pz rotini
• 1 5-oz pkg baby spinach, roughly chopped
• 4 oz cream cheese, cut into chunks
• 3⁄4 cup milk
• 1⁄2 cup Parmesan, grated, plus more for garnish
• 2 tsp garlic powder
• 1⁄4 tsp pepper
• 1 14-oz can artichoke hearts, rinsed, squeezed dry, chopped

Directions

1. Bring a large saucepan of water to a boil. Cook pasta according to package directions. Drain.
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.