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Spinach and Artichoke Banza

Spinach and Artichoke Banza
Prep time:
Cook time:
Total time:
Serves: 6
  • 1 box Banza shells
  • 1 teaspoon olive oil
  • 1 large garlic clove, minced
  • 5 ounces low-fat cream cheese
  • ½ cup low-fat milk
  • Pinch of nutmeg
  • ¼ teaspoon salt
  • 4 ounces frozen spinach, defrosted
  • 1 13.5 ounce can quartered artichoke hearts
  • Parmesan cheese for garnish
  • Salt and pepper to taste
  1. Cook pasta according to package directions
  2. In a medium skillet, heat olive oil over a medium-low heat. Add minced garlic, cook until fragrant and slightly softened, 30 seconds to 1 minute. Add cream cheese, milk, nutmeg and salt. Whisk until cream cheese has completely melted.
  3. Using a dishtowel or paper towel, squeeze spinach of all excess moisture. Roughly chop half of the artichoke hearts, leave the other half whole.
  4. Add cooked pasta, spinach and artichoke hearts to sauce. Toss to combine and season with salt and pepper. Garnish with parmesan cheese.

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