If you happen to have leftover spinach and artichoke dip, this pasta dish is a fast and easy way to make a tasty meal. I love to use either the baked version of spinach and artichoke dip or the slow cooker version of spinach and artichoke dip, but I have also used store-bought spinach and artichoke dip. Let’s face it, you may not end up with leftover spinach and artichoke dip, and sometimes the store-bought version will serve just as well for a quick and easy substitute.
This is a perfect weeknight meal that comes together quickly. If you want to add some cooked and sliced chicken breast to this dish that would be a great addition for a complete meal. Any pasta will work, but I love using cavatappi or cellentani pasta also called corkscrew pasta in this dish.
This meal literally only takes the time to boil the pasta, drain it and stir in the spinach artichoke pasta while the pasta is warm. That is it, and dinner is served.
Spinach and Artichoke Pasta
- 3 cups spinach and artichoke dip
- 1 lb of your favorite pasta
- Grated parmesan cheese
- Cook pasta according to the package directions. Drain pasta.
- While the pasta is still warm, stir in the spinach artichoke dip.
- Serve in individual bowls topped with parmesan cheese.