Reviewed: Sep. 16, 2002

We really enjoyed this recipe because it was creamy AND low-fat. WE added leftover chicken and used farfalle noodles instead of spaghetti noodles. My roomies ate all of my leftovers though because it was soooooooo good!

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CAROLINE88

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Reviewed: Jul. 26, 2002

This is really good. HOWEVER, while it is lower in fat than a true "cream sauce" -- the oil and butter on top of the dairy is still a killer. Next time I'll cut back on the oils and use fat free dairy. This dish is a great introduction to artichokes -- I'll make this again!

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MEL_ICIOUS

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Reviewed: Jul. 8, 2002

I really enjoyed this recipe. It was easy and so tasty. I threw in some left over chicken to make it a more hearty meal. I will definitely make this again! And the sauce was so good, even though I used NON-FAT sourcream and cottage cheese. I couldnt believe it was fat free!

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LHS624

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Reviewed: May 16, 2002

This is a really great recipe with good flavor that is relatively low in fat (compared to some other creamy pasta dishes) I like to double the artichoke hearts and add a little extra sour cream.

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SEDRAY

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Reviewed: May 2, 2002

Good recipe. Next time I will add more artichokes. I used rotini instead of spaghetti and it turned out great. Nice cold pasta salad the next day.

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WINNATASKA

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Reviewed: Feb. 1, 2002

I absolutely loved this recipe! It is quick and easy and my whole family loved it. I goes great with grilled chicken or just by its self.

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WENDI CANDIFF

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Reviewed: Jan. 8, 2002

Very tasty. I also substituted steamed asparagus in the place of the sauteed artichoke hearts (my b/friend doesn't like them)--tossed the pasta with the sauce and laid the garlic-and-buttery asparagus spears over the serving. YUM.

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KARA.

Cooking Level: Expert

Home Town: Taunton, Massachusetts, USA

Living In: Alexandria, Virginia, USA

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Reviewed: May 11, 2001

Easy......&.......Delicious!!!!!!!!!!!

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FMEZLER

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Reviewed: Mar. 26, 2001

Probably better without the “cream” ingrediants. Next time I’ll cut them out altogether, or else go very light. I upped the parmesean which helped to cut the taste of cream cheese, but probably better just with parmesean, less fatty as well.

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nikkiskitchen

Home Town: East Meadow, New York, USA

Living In: Redwood City, California, USA

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Reviewed: Mar. 21, 2001

Yummy. I added mushrooms and used non-fat sour cream and cottage cheese--it was great!

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JULIEUA

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Reviewed: Mar. 17, 2001

My girlfriend is a vegetarian so i try to find good vegetarian recipes, this is a great one. Not difficult at all and tastes amazing. One of my favorite pasta dishes.

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