Artichoke and Roasted Red Pepper Pasta Recipe -
Artichoke and Roasted Red Pepper Pasta Recipe

Artichoke and Roasted Red Pepper Pasta

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"Quick, healthy, and tasty meal. Use whatever pasta you like."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings


  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.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 45 mins
  • READY IN 1 hr 5 mins

Reviews More Reviews

Jul 10, 2014

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 a creamy but low calorie sauce! You then mix in your pasta and you can bake in a casserole with a little cheese or crumb topping or just simmer in the pan for 10 minutes

Jul 03, 2014

I thought this recipe was ok but I probably wouldn't make again. Definitely on the healthier side but nothing I felt too excited about. I did roast my own red pepper & used whole wheat pasta.


3 Ratings

Jul 24, 2013

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 to get dinner on the table tonight, so after draining the pasta, I just tossed it right with the alfredo/veggie mixture and skipped the baking. I served it with some crusty bread, sliced tomatoes and fresh basil! Yum! My whole family enjoyed it!


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  • Calories
  • 462 kcal
  • 23%
  • Carbohydrates
  • 78 g
  • 25%
  • Cholesterol
  • 20 mg
  • 7%
  • Fat
  • 8.1 g
  • 13%
  • Fiber
  • 5.6 g
  • 22%
  • Protein
  • 20.9 g
  • 42%
  • Sodium
  • 1001 mg
  • 40%

* Percent Daily Values are based on a 2,000 calorie diet.

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