Creamy Artichoke Pasta

Creamy Artichoke Pasta

Another vegetable I’ve recently fallen in love with is Artichokes! I googled for an artichoke pasta recipe and found the perfect one. The cottage cheese and sour cream combination is wonderful. You can substitute greek yogurt for the sour cream. The original recipe calls for butter but it doesn’t need it. We also used 100% whole wheat farfalle (bowtie) pasta instead of spaghetti. Ours is significantly less calories and fat. Serve with garlic bread.

Ingredients

makes 4 servings

  • 12 ounces  uncooked 100% whole wheat farfalle (bowtie) pasta
  • 1 tablespoon olive oil 
  • 1 (6 ounce) can marinated artichoke hearts
  • 1 small onion 
  • 3 cloves garlic, chopped
  • ½ teaspoon salt 
  • ¼ teaspoon ground black pepper 
  • 1/8 teaspoon ground cayenne pepper 
  • 1 teaspoon dried oregano 
  • ½ cup low-fat cottage cheese 
  • ½ cup low-fat sour cream 
  • ½ cup grated Parmesan cheese

Nutrition

  • calories: 380
  • carbohydrates: 55g
  • fat: 11g
  • protein: 15g

Directions

Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Drain and keep warm.

While pasta is cooking, heat a large skillet over medium-high heat. Place olive oil and liquid from artichoke hearts in skillet. Cut artichoke hearts into bite-size pieces. When olive oil mixture is hot, add onion and garlic. Saute until soft and lightly browned. Stir in artichoke hearts and saute until heated through. Season with salt, black pepper, cayenne pepper, and oregano. Remove from heat and stir in cottage cheese and sour cream. Toss mixture with cooked pasta and top with Parmesan cheese.

Source: http://allrecipes.com/recipe/creamy-artichoke-pasta/