ARTICHOKE AND ROASTED RED PEPPER PASTA

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Artichoke and Roasted Red Pepper Pasta image

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

Provided by almraz

Categories     Main Dish Recipes     Pasta

Time 1h5m

Yield 4

Number Of Ingredients 11

1 ½ cups penne pasta
1 (14 ounce) can artichoke hearts in water, drained and diced
½ cup canned roasted red bell pepper, drained and diced
⅓ cup diced onion
⅓ cup diced mushrooms
5 cloves garlic, mashed
2 tablespoons chopped fresh basil
salt and ground black pepper to taste
½ cup chicken stock
½ cup reduced-fat Alfredo sauce
½ cup reduced-fat cottage cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • 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.
  • Place artichoke hearts, roasted red pepper, onion, mushrooms, garlic, and basil into a food processor and pulse several times to chop finely.
  • 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.
  • 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.
  • 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.
  • Bake in preheated oven until bubbly, 20 to 30 minutes.

Nutrition Facts : Calories 461.8 calories, Carbohydrate 78 g, Cholesterol 20.2 mg, Fat 8.1 g, Fiber 5.6 g, Protein 20.9 g, SaturatedFat 4.4 g, Sodium 904.2 mg, Sugar 6 g

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