A one-pan pasta dinner where the dip becomes the sauce; pasta and greens cook together in cream, finished with the tart richness that spinach and artichoke bring to the table.

Serves 2. 25 minutes, 10 at the stove.

About 820 calories a serving, 35 g protein, 100 g carbohydrate, 31 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring 2 cups chicken broth to a boil in a large skillet over medium-high heat while you mince 2 garlic cloves. Stir the minced garlic into the broth and add 8 oz pasta, breaking it if needed to fit.
2. Simmer, stirring often, until the pasta is nearly tender, about 10 minutes, adding water if it looks dry. Meanwhile, heat 1 tablespoon oil in a small pan and warm the 8 oz dip over low heat, stirring until loose.10 min
3. Pour the warmed dip into the pasta skillet and stir until the pasta is fully coated and creamy, about 2 minutes. Taste and add salt and pepper as needed; finish with juice from half a lemon.2 min

Note Swap the chicken broth for vegetable broth or water if you prefer. Leftovers keep, covered, for two days and reheat gently with a splash of water. Serve with crusty bread and a bitter green salad to cut the richness.