Spin Dip Pasta

My head is on over drive for the blog.  Here's the To-Do list:

• A handful of product review ops came to my inbox.  YAY!  So there will be some great new products I'm trying first hand to share with soon.  I'm really excited.  I said yes because they are products worth trying, not for goods/money.  That's secondary to "is this right for me and my readers?"
• I'm putting together the AZ meet up for Online BlogCon.  Remind me why I'm this crazy.  ;)  
• I have a Graco sponsored event to attend later this month.  
• I'm putting together a surprise for next month (you're gonna love it!!) and coordinating co-hosts.
• I'm co-hosting Must Try Monday over at My Favorite Finds one week this month and helping with a giveaway for Carrie.
• I have a Fisher-Price giveaway starting tomorrow.  COME BACK TOMORROW!
• I'm trying to figure out a Halloween costume.  Okay, this isn't for the blog, but it's consuming brain power.  Help!?!?
• There's another giveaway to put together for next week.
• We're looking for a new rental house.  Again not blog related, but necessarily and emotionally draining when the house you want is gone the next day.

O-V-E-R-D-R-I-V-E.   I had promised myself I'd chill out on the blog a bit after the June/July madness {good madness, just A LOT going on}.  The really cool thing about all this that people are approaching me now.  When did that happen?  Like not just stuff from the affiliate sites, and media groups I'm with.  Companies emailing me.  Wow.

I've been dreaming of this pasta for a few months now.  I finally got off my butt and made it.  I'm so so so happy I did.  It's totally delicious.  The lemon gives these little bright pops of happiness and mellows out the richness.  Mike's reaction to this pasta: "Holy f%*#balls your cooking is amazing!"  That's how you know it's good.

One Year Ago: Buggy Birthday Party

Spin Dip Pasta
Adapted from Budget Savvy Diva

Ingredients:

16 ounces medium shells (or other short pasta)

1/2 teaspoon onion powder

1 teaspoon crushed garlic

1 cup sour cream

6 ounces cream cheese, room temperature

3/4 cup Parmesan cheese

Zest of 1 lemon

Juice of 1/2 lemon

10 ounces spinach, thawed and squeezed to drain excess moisture.

13.5 ounce can artichoke hearts, drained, rinsed, and chopped

1 cup mozzarella cheese

Salt and pepper, to taste

Directions:

1. Preheat oven to 425 degrees F. 
2. Cook pasta al dente.  Reserve 1/4 cup pasta water and drain pasta; set aside.
3. In a large bowl, combine sour cream, cream cheese, Parmesan, lemon juice, lemon zest, onion powder and garlic.  Mix to combine.  Add pasta a mix to coat pasta.
4. Stir in spinach, artichokes, pasta water, salt, pepper, and 1/2 cup mozzarella.
5. Place mixture into a greased 9" x 13" baking dish and top with remaining mozzarella.
6. Bake for 15 to 18 minutes until top is golden brown.

I served the pasta along side of a chicken breast topped with some Parmesan, lemon zest and a little squeeze of lemon juice.