Spanish & Artichoke Pasta

330 calories per serving
Active time 25 minutes
Total time 30 minutes 

Makes 8 main-dish servings

12 oz. Short pasta, such as orecchiette or mezzi rigatoni
1Tbsp. Olive oil
1 large onion, finely chopped kosher salt and pepper 
4 garlic cloves, finely chopped 
¾ cup low-fat sour cream 
4 oz. Low=fat cream cheese, at room temperature
½ cup freshly grated Parmesan cheese (2oz.)
2 tsp. Lemon zest, plus 1 Tbsp. Lemon juice
1 package(10 oz) frozen leaf spinach,thawed and squeezed of excess moisture

1 can(13.5 oz.)artichoke hearts,rinsed squeezed moisture,and chopped
4 oz. Mozzarella, shredded (about 1 cup)

Step 1: Heat large covered saucepot of salt water to boiling over high heat. Add pasta, and cook as label directs. 
Reserve ½ cup pasta cooking water. Drain pasta, and return to pot.

Step 2: Meanwhile, in large skillet on medium, heat oil. Add onion, ½ tea-spoon kosher salt, and teaspoon freshly ground black pepper. Cook  8 to 10 minutes, covered, or until tender, stirring. Add garlic; cook 1 minutes, stirring.

Step3: Preheat broiler, In large bowl, combine sour cream, cream cheese, Parmesan, lemon zest, and lemon juice ; stir in onion mixture.

Step4: Add pasta to bowl and toss to coat. Stir in spinach, artichokes, and ¼ cup reserved cooking water (adding more if needed). Fold in ½ cup mozzarella.

Step 5: Transfer pasta mixture to broiler-proof 2½-3 quart  casserole dish. Sprinkle with remaining ½ cup mozzarella and broil 3 to 5 minutes, or until golden brown.