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Carrie's Artichoke and Sun-Dried Tomato Pasta

Reviewed: May 5, 2011
Very delicious with strong flavor. I didn't have wine so I used chicken stock. There was a considerable amount of fat (the melted butter and oils from the artichokes and tomatoes) which isn't a bad thing but I added about a tablespoon of flour to the veggies and stirred for a minute before adding the stock (or wine) to make a thicker sauce. I'm sure the recipe as already written is great and I will be making this again.
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Reviewed: Apr. 2, 2011
Pretty good! I love the creamy sauce. I used Greek yogurt instead of regular American plain yogurt. If you *are* going to go by the recipe and use yogurt, use Greek if you can because it's very creamy, much like the consistency of sour cream. Also Monterrey Jack cheese, to me, has more flavor so I used that instead of mozzarella cheese.
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