Lunch: Spinach and Artichoke Baked Pasta

Recipe by Woman's Day Kitchen Ever been to a party where the golden, bubbly spinach-artichoke dip wasn't the first to go? Didn't think so. Expect the same when serving this dish, which takes the idea even further by mixing in short pasta.

This recipe includes fertility superfoods such as:

Lemon, Spinach

Health and fertility benefits of Spinach and Artichoke Baked Pasta

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Fresh spinach is an excellent source of vitamin K, vitamin A, vitamin C, and vitamin B6, all of which have significant roles in reducing inflammation in the body, all of which help in the case of infertility.

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

Instructions

Cook the pasta according to package directions. Reserve 1/2 cup of the cooking liquid, then drain the pasta.
Meanwhile, 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.
Heat broiler. In a large bowl, combine the sour cream, cream cheese, Parmesan, lemon zest, and lemon juice; Stir in the onion mixture.
Add 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.
Transfer 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.

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