Description
A quick and delicious creamy artichoke pasta made with Greek yogurt for a gut-friendly twist.
Ingredients
Scale
- 8 oz whole wheat or chickpea pasta
- 1 can (14 oz) artichoke hearts, drained
- 1 clove garlic
- Juice of 1 lemon
- 2 cups fresh spinach
- 1 cup Greek yogurt
- Salt, to taste
- Black pepper, to taste
- Fresh herbs, for garnish (optional)
- Roasted cherry tomatoes, for serving (optional)
Instructions
- Cook pasta according to package instructions until al dente.
- In a blender, combine drained artichoke hearts, garlic, lemon juice, spinach, and Greek yogurt. Blitz until mostly smooth.
- Warm the sauce in a pan over low heat for a couple of minutes. Season with salt and pepper to taste.
- Drain the pasta and mix with the sauce until well combined.
- Serve hot, garnished with fresh herbs and black pepper. Add roasted cherry tomatoes or protein if desired.
Notes
This dish pairs well with gluten-free noodles and can be topped with roasted cherry tomatoes for extra flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 4g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 5mg