Ingredients
12 oz. short pasta
1 tbsp. olive oil
1 large onion
kosher salt
4 clove garlic
3/4 c. lowfat sour cream
4 oz. lowfat cream cheese
1/2 c. grated Parmesan
2 tsp. lemon zest
1 tbsp. lemon juice
1 package frozen leaf spinach
1 can artichoke hearts
4 oz. mozzarella
Preparation
Step 1Cook the pasta according to package directions. Reserve 1/2 cup of the cooking liquid, then drain the pasta.Step 2Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and 1/2 teaspoon each salt and pepper and cook, covered, stirring occasionally, until tender, 8 to 10 minutes. Add the garlic and cook, stirring, for 1 minute.Step 3Heat broiler. In a large bowl, combine the sour cream, cream cheese, Parmesan, lemon zest, and lemon juice; Stir in the onion mixture.Step 4Add the pasta to the bowl and toss to coat. Stir in the spinach, artichokes and 1/4 cup of the cooking liquid (adding more liquid if the pasta seems dry). Fold in 1/2 cup mozzarella.Step 5Transfer the pasta mixture to a broiler-proof 2 1/2- to 3-quart casserole dish. Sprinkle with the remaining 1/2 cup mozzarella and broil until golden brown, 3 to 5 minutes.
