Reviewed: Oct. 28, 2006

I made this for a dinner party. It was quick and pretty good. I added mushrooms and zucchini to make it heartier. No one at the table liked cottage cheese, but we all agreed that it worked well in this recipe. Next time I will add more spices, it was a touch bland. Thanks!

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JAIPO

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

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Reviewed: Oct. 15, 2006

Loved this one. I added a bit more cayenne otherwise followed the recipe. Was very happy with the resulting flavors and will make again!

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Cat Coleman

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Reviewed: Jul. 20, 2006

This is my favorite new dish! I am allergic to wheat, so I used quinoa noodles. This dish was easy to make and a huge success with both my parents, and my picky-eating boyfriend

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ALLIOOP109

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Huntsville, Alabama, USA

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Reviewed: May 6, 2006

This was just ok. I was really expecting something great, and this was disappointing. It was an interesting experiment but I won't make again.

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TAWNEY112

Cooking Level: Expert

Home Town: Elkhart, Indiana, USA

Living In: Waterloo, Iowa, USA

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Reviewed: Apr. 17, 2006

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...

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S. Petersen

Cooking Level: Intermediate

Home Town: Orem, Utah, USA

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Reviewed: Apr. 16, 2006

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!

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Stasha

Cooking Level: Beginning

Home Town: San Luis Obispo, California, USA

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Reviewed: Feb. 22, 2006

Three years later after putting this in my recipe box, I finally make this the other night and I am sorry I waited! I added some fresh mushrooms and used whole wheat rotini pasta and we didn't miss any of the extra fat and calories from traditional creamy pasta recipes.

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JMACKIE

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Reviewed: Feb. 19, 2006

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.

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RUBY2

Living In: Vancouver, British Columbia, Canada

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Reviewed: Sep. 6, 2005

I make this with whole wheat rotini pasta and it is yummy!!! I also increase the garlic to about 6 cloves because we love garlic and use fresh oregano from the herb garden when it's available.

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ANINAM

Cooking Level: Intermediate

Home Town: Pretoria, Gauteng, South Africa

Living In: Sammamish, Washington, USA

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Reviewed: Mar. 9, 2005

Super easy! Kicked up with the addition of red pepper. I was a little uneasy about the cottage cheese, cuz I am not much of a fan, but it really does make the dish. Thanks!

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NOSEYROSEY

Home Town: Warren, Ohio, USA

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Reviewed: Mar. 5, 2005

Excellent! I was skeptical at first about using cottage cheese, but I don't think it would be the same without it. A great meal.

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Melissa B

Cooking Level: Intermediate

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Reviewed: Feb. 25, 2005

AWESOME!!! I was leary of the cottage cheese, but it was great!

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JLBlade

Cooking Level: Intermediate

Home Town: Highland, Indiana, USA

Living In: Valparaiso, Indiana, USA

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Reviewed: Jul. 19, 2004

Yummy yummy! This satisfies the desire for something creamy and alfredo like without the fat and calories. Makes a quick, easy, and nutritious dinner. I will make this many many times.

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LauraKKH

Cooking Level: Expert

Home Town: Tulsa, Oklahoma, USA

Living In: White Stone, Virginia, USA

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Reviewed: Jul. 10, 2004

Good, but not great. I mixed plain old pasta sauce with the leftovers for the next day. Everyone liked it, but again, it was nothing special.

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KRICKYR

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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Reviewed: Jul. 8, 2003

I have made this dish several times now, improving it to my tastes a little more each time. I have found that adding a can of artichoke bottoms, chopped and added at the same time as the marinated artichokes. Also the more marinated juice you add, the tangier. Other pastas work equally well, if not better...I like rotini especially.

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NFINITY00

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Reviewed: Feb. 8, 2003

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,

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SMAUDJOE

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Reviewed: Feb. 3, 2003

I made this last sunday & everyone loved it! The tastes all work very well together, but I did (as others suggested) add a few extra unmarinated artichokes to bulk it up a little. Great & different meal!

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ASHLEY_M

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Reviewed: Oct. 6, 2002

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.

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DMMLS

Cooking Level: Expert

Home Town: Whittier, California, USA

Living In: Mooresville, North Carolina, USA

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Reviewed: Oct. 5, 2002

This was very tasty. I made a few changes to the recipe. First, I used artichoke crowns, rather than artichoke hearts.. didn't have to deal with an occasional leaf or chewy part. I left out the butter and added a sprinkling of butter buds to the recipe. I also left out the parmesan cheese. I did add a sprinkling of it on top. The recipe didn't say what type of onion, so I used a red one. This is a very good recipe and I will keep this in my recipe box for making in the future

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LindaT

Cooking Level: Expert

Living In: San Jose, California, USA

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Reviewed: Oct. 3, 2002

We *love* this dish! I usually don't add all of the sour cream, letting the cottage cheese add most of the flavor, and it's always a winner! My favorite part about this recipe is that it tastes even better cold the next day at lunch. I always try to make extra so that there's plenty to take with me to the office, but my boyfriend usually beats me to it!!

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OHNOHOLIO

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Creamy Artichoke Pasta

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