ARTICHOKE AND ROASTED RED PEPPER PASTA
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
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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