Skinny Spinach & Artichoke Dipped Stuffed Shells

May 11, 2013

150

The March Issue of EveryDay Rachael Ray has several skinny recipes! I came across her recipe for Skinny Spinach & Artichoke Dip and I was very intrigued to try it. Instead of mayo, the recipe calls for Greek yogurt, which is now becoming a very popular healthy substitute. The thing that made me go “hhmmmm” with Rachael’s recipe was adding pureed edamame. I sampled the dip before stuffing it into pasta shells and the edamame adds a creamy texture. Not to mention tons of protein!

1 cup shelled edamame
1 tablespoon Extra Virgin Olive Oil
1 small onion, minced
3 cloves garlic, minced
1 10 ounce package thawed frozen chopped spinach, squeezed dry
1 9 ounce package thawed frozen chopped artichoke hearts
1 1/4 cups plain nonfat Greek yogurt
2 tablespoons fresh lemon juice
1/2 cup shredded parmesan
Salt and pepper

For the Pasta
12 oz jumbo shells
1 tbsp extra virgin olive oil
1 onion, diced
3 garlic cloves, minced
1/4 cup your favorite white wine
28 oz can crushed tomatoes
28 oz can diced tomatoes
1 tbsp brown sugar
1/4 tsp red pepper flakes
Salt & Pepper

1. Set the oven to 350 degrees. In a food processor or blender, puree the edamame. Transfer to a large bowl and set aside. 2. In a large nonstick skillet set at medium heat, pour the extra virgin olive oil...
See the full directions on my site

Nutritions

Calories
510

Sodium
549mg
22% DV

Fat
20g
31% DV

Protein
16g
32% DV

Carbs
66g
22% DV

Fiber
9g
38% DV