8 ounces uncooked rotini pasta

2 cups (2-inch) cut asparagus

1 cup (2 x 1/2-inch) cut yellow bell pepper

2/3 cup 1% low-fat milk

1 (8-ounce) package frozen spinach-and-artichoke cheese dip (such as T.G.I. Friday's), thawed

1/2 teaspoon kosher salt

12 grape tomatoes, halved

1/4 cup fresh basil leaves, torn

3 tablespoons pine nuts, toasted

1 ounce Parmigiano-Reggiano cheese, shaved (about 1/4 cup)



1. Cook pasta according to package directions, omitting salt and fat. During the last 3 minutes of cooking, add asparagus and bell pepper to pan; drain.

2. Combine milk and spinach dip in a medium saucepan over medium heat; bring to a simmer. Reduce heat, and cook 5 minutes or until slightly thickened. Combine pasta mixture, spinach mixture, salt, and tomatoes in a large bowl; toss to coat. Sprinkle with basil, pine nuts, and cheese.


Recipe and Image courtesy of: