This is practically a non-recipe as it is so dead easy to make. I wanted to use up some frozen veg I had and also make a decent vegetarian meal that was not a curry – we had chicken tikka last night. This is what I concocted:
1 bag of frozen, creamed spinach (Birdseye makes one)
1 can of quartered artichoke hearts, diced
Italian spices (I used one from Costco called Rustic Tuscan Spices…has garlic in it as well)
1 – 12 oz box of high fiber rotini pasta, cooked and drained
1-2 tbl butter
3/4 cup of 2% milk
1/4 cup shredded parmesan cheese
1/4 shredded mozzarella cheese
On medium-low heat, gently cook diced artichokes and frozen, creamed spinach in a saute pan. As the creamy chunks start to melt, slowly add the milk a drizzle at a time, mixing between drizzles. Add the spices and stir well, still gently heating.
Boil or pressure cook pasta and drain. Return the pasta to the boiling or pressure cooker pan and add butter, mixing until it all melts in.
Allow veg mix to cook through, upping the temp slightly. Add cheese and stir to mix and melt.
Toss pasta with veg mix and serve.
You might want to season with some salt & pepper as well, I let everyone season their own as I do the low sodium thing.