Reviewed: Sep. 28, 2009

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.

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Alice

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Reviewed: Jun. 22, 2009

We loved this. I rated it 4 as written, but 5 with my changes. This is so quick, pretty healthy and awesome. My way kinda ended up with everything but the kitchen sink. no need to cook artichokes, i skipped step 2 & mixed remaining ingredients & hot pasta. I added fresh spinach, sundried tomatoe bits, roasted red peppers, a little feta & kalamata olives. I used a marinated artichoke salad which contained garlic. skipped the onions. used shredded six cheeses from sam's.

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nancyh

Cooking Level: Expert

Living In: Charleston, West Virginia, USA

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Reviewed: May 23, 2009

This was so good. The seasonings were perfect. I added extra garlic like I normally do. They cayenne added a kick but it wasn't too much heat.

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veggiegirly

Cooking Level: Intermediate

Living In: Phoenix, Arizona, USA

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Reviewed: Jan. 15, 2009

It was way better than I expected! I added sun-dried tomatoes and scallops and it was awesome, very easy too!

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Summer

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Reviewed: Dec. 30, 2008

This pasta is easy and delicious. I did make a few changes just to add more interest. I didn't have any cottage cheese so I added feta cheese. I also steamed portabella mushrooms and broccoli and tossed that in there too..just to have more veggies. Excellent :)

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Chelsajean

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Reviewed: Oct. 29, 2008

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.

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GoBoilers05

Cooking Level: Intermediate

Living In: Minneapolis, Minnesota, USA

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Reviewed: Sep. 11, 2008

Fast,easy and even my children thought it was delicious!!!I substituted plain kefir for the sour cream,worked out perfectly.

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ruffleddove

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Reviewed: Aug. 12, 2008

We just weren't that crazy about this dish. Too much sour cream and marinde flavor from the artichokes.

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mommachristin

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Reviewed: Jun. 30, 2008

Very good!! It's even better the next day (leftovers)

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Agilipuppy

Cooking Level: Expert

Home Town: Wheaton, Illinois, USA

Living In: Big Rock, Illinois, USA

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Reviewed: May 29, 2008

i was excited to try this. i thought it smelled bad cooking it. the taste was even worse. i made the recipe as is and have quite a bit of experience cooking. i went over it to see if i had done something wrong...no. my entire family did not care for it (6). too sour from the marinate to the sour cream. it might taste better minus the sour cream and cottage cheese, but that would be a whole different dish!

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MIXMOMMA

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Reviewed: Apr. 28, 2008

This recipe was very tasty and easy to put together. I didn't use the olive oil or butter since my artichokes were in oil. I just used a couple of tablespoons of that. I also added some sundried tomatoes and mozzarella instead of parmesan since that's what I had on hand.

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beccah

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Reviewed: Apr. 1, 2008

Simply delicious and easy to make; my family enjoys it as well. This is also a versatile recipe to which one may add tomatoes, mushrooms, chicken or seafood...depending upon your taste preference. This works well as a vegetarian entree, adding meat to a portion of it for those who are not vegetarian at your table.

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Sweet Tooth

Cooking Level: Expert

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Reviewed: Mar. 17, 2008

I guess creamy's just not my thing. It is tasty (moreso on my second try), but the texture still throws me off...also it's a bit spicy, consider leaving out the cayenne pepper. I used bowties the first time and rotini the second..the bowties were a better fit. Changed the original recipe the second time to include an extra clove of garlic and used a 17 oz jar of marinated artichokes from the produce market, and those changes made it much better. Still, not my favorite meal.

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azul

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Reviewed: Feb. 3, 2008

I added canned tomatoes, mushrooms, and olives to this recipe, and also added 1 cup of cottage cheese instead of 1/2 a cup. It turned out great! So easy to make too!

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srosemajor

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Reviewed: Oct. 10, 2007

I make this with some chicken breasts cut into 1 inch pieces fried in a bit of butter until browned. I add an extra jar of artichokes because my husband loves them and I use more sour cream then cottage cheese because I found it to be too chunky. I also use linguine instead of spaghetti. With all my changes I would give it 5 stars... It is sooo good! I also make sure to use all the juice from the artichokes... it gives it that extra something special.

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KARIELLEN

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Reviewed: Sep. 26, 2007

This was really good! I increased the servings to 6 in order to use a whole pound of pasta. I used radiatore pasta instead of spaghetti and that was perfect for this sauce. I don't know if spaghetti would have been as good. I had to use full-fat sour cream because that was all I had on hand, but I did use the low-fat cottage cheese. Even my husband, who hates cottage cheese, loved this. The artichoke hearts are so good. Very easy recipe too, which is also a plus.

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What a Dish!

Cooking Level: Intermediate

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Reviewed: Jun. 30, 2007

I know this has received great reviews and I was hopeful, but this just seemed to fall short of my expectations; flavor seemed weak. I used marinated artichokes, fresh oregano from the garden. Also added fresh Italian parsley, a splash of white wine - still seemed like something was missing. A little better the second day when reheated for lunch but, in my opinion, not a keeper. Maybe someone will have s suggestion as to how I could perk this up - seems like a good base sauce, but again, just not a homerun.

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Lorie

Cooking Level: Intermediate

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Reviewed: May 18, 2007

WOW!! Talk about flavor! Everyone loved this from my toddler to my husband. This was easy to prepare. I didn't have any cottage cheese, so I substituted some jar alfredo. I also skipped the sour cream.

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JENNLANE1973

Cooking Level: Intermediate

Home Town: Laurel, Maryland, USA

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Reviewed: Nov. 20, 2006

This was tasty, but I added a lot to it. I added 1/2 lb of shrimp, and about 1/3 lb of mixed mushrooms when I added the artichokes. I almost think I should have added a second jar of artichokes too. I also added 1/2 lb sugar snap peas to the pasta pot in the last minute or two of cooking. I don't think there would have been enough bulk without the extras. I used wheat Penne, non fat cottage cheese, and non fat sour cream. Served with a salad and homemade breadsticks...wonderful meal!

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JuiceMom

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Chicago, Illinois, USA

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Reviewed: Nov. 7, 2006

This was tasty, but I found it a bit dry. Part of the fault was mine, as I have a huge jar of marinated artichokes from Costco and didn't know exactly how much of the liquid from the jar to add. I ended up adding the whole container of cottage cheese in order to moisten it up, and that seemed to help. I definitely enjoyed this dish and will experiment with adding more liquid from the jar of artichokes next time to see if that combats the dryness.

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JessicaAnne

Cooking Level: Expert

Living In: Edinburgh, Midlothian, Scotland, U.K.

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Creamy Artichoke Pasta

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