Recipe by ALIBUNNY
"This is a great fast and simple pasta dish, with a sauce that is lower in fat, yet creamy! If you like artichokes, you'll like this! You can adjust all the seasonings to suit your tastes."
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1 (6 ounce) can
marinated artichoke hearts
ground black pepper
ground cayenne pepper
low-fat cottage cheese
low-fat sour cream
grated Parmesan cheese
WOW!! I couldn't believe how good this recipe is! I was wary with the low-fat stuff in it but it was great. My husband accidentally got me marinated artichokes when I just wanted ones in water and now I am glad he did! I used bowtie pasta and didn't use the full 12 ounces. It was so good I immediately ran a taste to my neighbor who also loves artichokes. She also gave it five stars. I can't wait to taste the leftovers tomorrow. Think I'll add some fresh tomatoes...
I used fat free cottage cheese and fat free sour cream when making this recipe. I also added some extra artichokes.
I made this recipe one step healthier by using whole wheat pasta for more protein and fiber. I used fat-free cottage cheese and fat-free sour cream. Very yummy. I definitely agree that 12 oz of pasta requires more than just 6 oz of artichoke hearts, so I beefed-up the recipe by adding about 15 sea scallops. Just throw them in as you are cooking the onion and garlic. It turned out GREAT! I'm sure that shrimp would work just as well!!!
25 g protein, 14 g fat, 9 g dietary fiber, 31 mg cholesterol,
Great pasta dish! I sauteed chicken cubed chicken breast in olive oil until cooked through and tossed them in the pasta-- tasted even better! My family all loved it, including my kids as did my in-laws who were dining with us! I will definitely make it again. Also, we LOVE arthichoke hearts, my whole family, so I had a can of non-marnited hearts, I tossed in also, it was very good and we all enjoyed more artichoke hearts. Thanks for sharing this recipe.
I made this recipe one night when I was absolutely famished but didn't want to give in to fast food. By chopping the artichokes as they warmed, completely forgetting about the onion, and just generally hauling butt, I got this on the table in under 20 minutes. Slightly more than getting fast food, but a heck of a lot better tasting and better for you. I used hearts in hot marinade, and I will probably do it again. I highly recommend this recipe for everyone, vegetarians and meat eaters (like me) alike, for its delightful mix of flavours, ease of preperation, and the many possible variations. Stop reading reviews and make it already!
Made this as written except, after reading the reviews, I added another 6 oz jar of drained artichokes. Also, I didn't have cayenne so used a bit of crushed red pepper. Very easy to prepare, we liked it. I do think the sauce would be better suited to a short pasta so will try that next time.
I loved this meal! I used feta instead of cottage cheese for taste preferences and I added some fresh spinach and extra artichokes for more vegetables. I added fresh basil and extra garlic. I used egg noodles instead of spaghetti for more protien. If you make it with regular pasta, I recommend a short noodle instead of spaghetti.
I made a few revisions, after reading other reviews, and this pasta dish came out great! I cut back on the sour cream, increased the parmesan, added some fresh roma tomatoes to the onion and artichoke mixture, and used penne pasta instead of spaghetti. It was delicious and also made for great leftovers.
* Percent Daily Values are based on a 2,000 calorie diet.
Creamy Artichoke Pasta
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 159
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