Creamy Artichoke Pasta
Serves: 6
Ellsworth Rath
1 January 1970
Based on User reviews:
50
Spice
58
Sweetness
41
Sourness
43
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
340 g
Spaghetti (uncooked)1 tbsp
Olive Oil1 tbsp
Butter1 small
Onion3 cloves
Garlic (chopped)1 tsp
Salt1 tsp
Ground Black Pepper1 tsp
Ground Cayenne Pepper1 tsp
Oregano (dried)1 cup
Low-Fat Cottage Cheese1 cup
Low-Fat Sour Cream1 cup
Grated Parmesan CheeseDirections:
1
Bring a large pot of salted water to a boil
2
Add spaghetti and cook until al dente
3
Drain and keep warm
4
While pasta is cooking, heat a large skillet over medium-high heat
5
Place olive oil, butter, and liquid from artichoke hearts in skillet
6
Cut artichoke hearts into bite-size pieces
7
When olive oil mixture is hot, add onion and garlic
8
Saute until soft and lightly browned
9
Stir in artichoke hearts and saute until heated through
10
Season with salt, black pepper, cayenne pepper, and oregano
11
Remove from heat and stir in cottage cheese and sour cream
12
Toss mixture with cooked pasta and top with Parmesan cheese