Recipe by almraz
"Quick, healthy, and tasty meal. Use whatever pasta you like."
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1 1/2 cups
1 (14 ounce) can
artichoke hearts in water, drained and diced
canned roasted red bell pepper, drained and diced
chopped fresh basil
salt and ground black pepper to taste
reduced-fat Alfredo sauce
reduced-fat cottage cheese
Was looking for a recipe with pasta, artichoke, and roasted peppers. Like another reviewer, I skipped the cottage cheese and baking. I used diced tomatoes instead of the alfredo, since I'm lactose intolerant. Came out great!
The vegetable ingredients are supposed to be put into a food processor and pureed to then cook in a pan. After adding the broth, sauce and cottage cheese to the cooked vegetable puree you have a creamy but low calorie sauce! You then mix in your pasta and you can bake in a casserole with a little cheese or crumb topping or just simmer in the pan for 10 minutes
I thought this recipe was ok but I probably wouldn't make again.
We really enjoyed this! I did use my own roasted peppers rather than the jar/canned version. I also skipped the cottage cheese (as I knew my Italian hubby would not approve). I was in a hurry to get dinner on the table tonight, so after draining the pasta, I just tossed it right with the alfredo/veggie mixture and skipped the baking. I served it with some crusty bread, sliced tomatoes and fresh basil! Yum! My whole family enjoyed it!
* Percent Daily Values are based on a 2,000 calorie diet.
Artichoke and Roasted Red Pepper Pasta
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 462
** Calories from Fat: 73
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