12 oz spaghetti, cooked
1 (6 oz) can marinated artichoke hearts
1 small onion
3 cloves garlic, chopped
1/2 tsp salt
1/4 tsp ground black pepper
1/8 tsp ground cayenne pepper
1 tsp dried oregano
½ c low-fat cottage cheese
½ c low-fat sour cream
½ c grated Parmesan cheese
Heat a large skillet over medium-high heat. Place liquid from artichoke hearts in skillet. Cut artichoke hearts into bite-sized pieces. Add onion and garlic to skillet and saute until soft and lightly browned. Stir in artichoke hearts and saute until heated through. Season with salt, black pepper, cayenne pepper, and oregano. Stir in cottage cheese, sour cream, and Parmesan cheese and heat through. Toss mixture with cooked pasta. (If you don’t have sour cream and cottage cheese, substitute 1 cup of whipping cream. Just cook for about 5 minutes until slightly reduced and it always makes a great pasta sauce.)
Source: Ashley Anderson
1 (6 oz) can marinated artichoke hearts
1 small onion
3 cloves garlic, chopped
1/2 tsp salt
1/4 tsp ground black pepper
1/8 tsp ground cayenne pepper
1 tsp dried oregano
½ c low-fat cottage cheese
½ c low-fat sour cream
½ c grated Parmesan cheese
Heat a large skillet over medium-high heat. Place liquid from artichoke hearts in skillet. Cut artichoke hearts into bite-sized pieces. Add onion and garlic to skillet and saute until soft and lightly browned. Stir in artichoke hearts and saute until heated through. Season with salt, black pepper, cayenne pepper, and oregano. Stir in cottage cheese, sour cream, and Parmesan cheese and heat through. Toss mixture with cooked pasta. (If you don’t have sour cream and cottage cheese, substitute 1 cup of whipping cream. Just cook for about 5 minutes until slightly reduced and it always makes a great pasta sauce.)
Source: Ashley Anderson
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