- 1 1/2 cups penne pasta
- 1 (14 ounce) can artichoke hearts in water, drained and diced
- 1/2 cup canned roasted red bell pepper, drained and diced
- 1/3 cup diced onion
- 1/3 cup diced mushrooms
- 5 cloves garlic, mashed
- 2 tablespoons chopped fresh basil
- salt and ground black pepper to taste
- 1/2 cup chicken stock
- 1/2 cup reduced-fat Alfredo sauce
- 1/2 cup reduced-fat cottage cheese
- 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.
05/11/2018
recipepes.com
Artichoke and Roasted Red Pepper Pasta, recipe
PT15M
PT1H
5
455 calories
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