New this month
Artichoke and Roasted Red Pepper Pasta

Artichoke and Roasted Red Pepper Pasta

almraz

"Quick, healthy, and tasty meal. Use whatever pasta you like."
Added to shopping list. Go to shopping list.

Ingredients

1 h 5 m servings 462 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 462 kcal
  • 23%
  • Fat:
  • 8.1 g
  • 13%
  • Carbs:
  • 78g
  • 25%
  • Protein:
  • 20.9 g
  • 42%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 904 mg
  • 36%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bring a large pot of lightly salted water to a boil. Cook penne pasta in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes; drain.
  3. Place artichoke hearts, roasted red pepper, onion, mushrooms, garlic, and basil into a food processor and pulse several times to chop finely.
  4. Heat a large skillet over medium heat. Cook and stir vegetables from food processor in the hot skillet until tender, 15 to 20 minutes. Season the mixture with salt and black pepper.
  5. Pour chicken stock into the pan and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Reduce heat to low. Stir Alfredo sauce into the artichoke mixture.
  6. Spread cottage cheese into bottom of a casserole dish; pour Alfredo sauce mixture over the cottage cheese. Add penne pasta and stir. Cover casserole dish with aluminum foil.
  7. Bake in preheated oven until bubbly, 20 to 30 minutes.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles

Reviews

Read all reviews 5
Most helpful
Most positive
Least positive
Newest

This was a big hit, I excluded the mushrooms because my son doesn't like mushrooms but it was delicious topped off with Parmesan cheese

Was looking for a recipe with pasta, artichoke, and roasted peppers. Like another reviewer, I skipped the cottage cheese and baking. I used diced tomatoes instead of the alfredo, since I'm lac...

The vegetable ingredients are supposed to be put into a food processor and pureed to then cook in a pan. After adding the broth, sauce and cottage cheese to the cooked vegetable puree you have...

I thought this recipe was ok but I probably wouldn't make again.

We really enjoyed this! I did use my own roasted peppers rather than the jar/canned version. I also skipped the cottage cheese (as I knew my Italian hubby would not approve). I was in a hurry t...

Other stories that may interest you