Artichoke and Roasted Red Pepper Pasta Recipe - Allrecipes.com
Artichoke and Roasted Red Pepper Pasta Recipe
  • READY IN ABOUT hrs

Artichoke and Roasted Red Pepper Pasta

Recipe by  

"Quick, healthy, and tasty meal. Use whatever pasta you like."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    20 mins
  • COOK

    45 mins
  • READY IN

    1 hr 5 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bring a large pot of lightly salted water to a boil. Cook penne pasta in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes; drain.
  3. Place artichoke hearts, roasted red pepper, onion, mushrooms, garlic, and basil into a food processor and pulse several times to chop finely.
  4. Heat a large skillet over medium heat. Cook and stir vegetables from food processor in the hot skillet until tender, 15 to 20 minutes. Season the mixture with salt and black pepper.
  5. Pour chicken stock into the pan and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Reduce heat to low. Stir Alfredo sauce into the artichoke mixture.
  6. Spread cottage cheese into bottom of a casserole dish; pour Alfredo sauce mixture over the cottage cheese. Add penne pasta and stir. Cover casserole dish with aluminum foil.
  7. Bake in preheated oven until bubbly, 20 to 30 minutes.
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Reviews More Reviews

Jun 20, 2015

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!

 
Jul 10, 2014

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

 

4 Ratings

Jul 14, 2014

I thought this recipe was ok but I probably wouldn't make again.

 
Jul 24, 2013

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!

 

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Nutrition

  • Calories
  • 462 kcal
  • 23%
  • Carbohydrates
  • 78 g
  • 25%
  • Cholesterol
  • 20 mg
  • 7%
  • Fat
  • 8.1 g
  • 13%
  • Fiber
  • 5.6 g
  • 22%
  • Protein
  • 20.9 g
  • 42%
  • Sodium
  • 904 mg
  • 36%

* Percent Daily Values are based on a 2,000 calorie diet.

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