Ingredients
- 6 oz. whole-grain rotini
- 1 tsp. olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, finely chopped
- 6 Tbsp. plain, nonfat Greek yogurt
- 2 oz. low-fat cream cheese
- ¼ cup grated Parmesan cheese
- 10 oz. frozen chopped spinach, thawed and squeezed of excess moisture
- 1 (13½ oz.) can artichoke hearts, rinsed and chopped
- 4 plum tomatoes, chopped
- ¼ cup shredded low-fat mozzarella
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Instructions
- Cook the pasta according to package directions. Reserve a ½ cup of the cooking liquid before draining the pasta.
- Heat the oil in a medium skillet over medium heat. Add the onion and cook, covered, stirring occasionally, until tender (8-10 minutes). Add the garlic and cook, stirring, until fragrant (1 minute).
- Heat the broiler. In a large bowl, combine the yogurt, cream cheese, and Parmesan until well blended. Add the onion mixture and stir until combined.
- Add the pasta to the bowl and toss to coat. Stir in the spinach, artichokes, tomatoes and enough of the pasta cooking liquid to make the mixture look just moist.
- Spread the mixture in a 9″x9″ casserole dish. Sprinkle with the mozzarella. Broil until brown and bubbling (3-5 minutes).