spinach artichoke dip pasta

Ingredients:

1 box of Banza chickpea pasta- I used the rigatoni shape

1 tablespoon olive oil

2 cloves garlic (or 1 teaspoon minced)

1 bag of baby spinach

½ of a 12 oz jar marinated artichokes (about 2/3 cup)

½ container of Kite Hill plain cream cheese style spread

¼ cup parmesan cheese, plus more for topping

2-4 tablespoons unsweetened milk of choice

Black pepper to taste, about ¼ teaspoon

Instructions:

1.       Cook pasta according to package directions.

2.       Heat olive oil in a large stockpot over medium high heat. Add garlic and cook for about 1 minute until it starts to brown. Then add baby spinach and sauté a few minutes until wilted. Mix in the artichokes and then transfer to a bowl.

3.       In the same stockpot, turn heat down to medium and then add Kite Hill. Add pasta when done cooking. Mix well to cover pasta. Then add parmesan cheese and black pepper. Mix again.

4.       Stir in spinach artichoke mixture.

5.       Divide into bowls and top with additional parmesan cheese.