Creamy Artichoke Pasta Recipe

Creamy Artichoke Pasta Recipe

12 ozs. of spaghetti, uncooked
1/2 cup of cottage cheese (low-fat)
1 (6-oz.) can of artichoke hearts, marinated
1/2 cup of Parmesan, grated
1 tbsp. of olive oil
3 cloves of chopped garlic
1 tbsp. of butter
1/4 tsp. of black pepper, ground
A small onion
1/8 tsp. of cayenne pepper, ground
1/2 tsp. of salt
1 tsp. of oregano, dried
1/2 cup of sour cream (low-fat)

In a big saucepot of boiling salty water, add in the spaghetti noodles & cook just until they are cooked through but still firm. Drain the pasta well & keep it warm.

When still cooking the pasta, heat any big skillet on medium-high flame and add in the oil, liquid drained from the artichokes and butter.

Slice the hearts of the artichokes in bite-sized pieces. If oil mixture gets hot, then add garlic and onions and saute them until they are tender and browned lightly.

Add in the hearts then continue to saute until the entire mixture has been heated thoroughly.

Season the mixture well with pepper, salt, oregano and cayenne pepper then take it out of the heat then add in sour cream & cottage cheese.

Combine this mixture & the cooked spaghetti then sprinkle with the grated cheese.

Serves 4