INGREDIENTS
1 can
Artichoke hearts
1 tbsp
Garlic
1/4 cup
Jalapenos, jarred
1
box Catelli gluten free fusilli
1
Red pepper
1/2 cup
Butter, unsalted
2 cups
Greek yogurt
1 cup
Light cream cheese
300g spinach, thawed and excess liquid squeezed with paper towel