Artichoke Pasta
Ingredients:
2 cans MARINATED artichoke hearts
2 garlic cloves
1/4 olive oil
1/4 cup butter
1 cup sour cream
1 cup cottage cheese
oregano
basil
linguini noodles
lemon juice
parm cheese
(I personally cut the olive oil down by about 1/2 and I use a large container of small curd cottage cheese and a regular size container of sour cream which helps thicken the sauce - it will NOT hurt the flavor to add more sour cream or cottage cheese! Do what makes the consistency nice for you!)
(I personally cut the olive oil down by about 1/2 and I use a large container of small curd cottage cheese and a regular size container of sour cream which helps thicken the sauce - it will NOT hurt the flavor to add more sour cream or cottage cheese! Do what makes the consistency nice for you!)
I always use a wok when cooking this. Start with the olive oil and melt all the butter. Then add the garlic. Be careful to make sure it doesn't burn!
Add the cottage cheese. Let it warm up some and then add the sour cream.
REMEMBER: It is important to use MARINATED artichoke hearts. You need the marination in the recipe.
Add the cans of artichoke hearts. You can use both entire cans but given the oil is unhealthy you only NEED the marination from ONE can to get the flavor!
Mix everything together. Sprinkle on a bunch of basil and oregano.
Your noodles can be cooking during all of this. Strain them....
Once the mixture is thoroughly heated add some lemon juice to taste.
Trust me the lemon juice really makes a difference. I personally add quite a bit.
Use a big ladle to serve up the mixture onto the noodles.
Add parm cheese to the top of pasta and ENJOY!!
Hope you enjoy the pasta! I know I do!! :)
Mmm, I'll have to try this recipe out! I'm sure the gluten free version I make won't be as tasty as the gluteny one, but I'll never know the difference! :)
ReplyDeleteSo to clarify - you add the entire can of artichokes, including the liquid? Or do you add one entire can and drain the second?
ReplyDeleteJoanna - You can use both entire cans including liquid but given the oil is quite unhealthy I choose to use only the liquid from the one. Hope that makes sense :)
ReplyDeleteMy mouth is watering. Its 10:30 at night. I'm about to go to bed. I can taste it just looking at it. This post is just cruel. ;)
ReplyDeleteThanks - this is what we had for dinner last night. It was pretty good, but I found the sauce too watery, so I just dumped the noodles into it, and they absorbed the sauce nicely and it was a nice dinner. I think next time I might cut the oil a bit, as it was a tad greasy, and I might also sautee some onions. But a great dish...and fast too! Thanks for sharing!!!
ReplyDeleteJoanna! So glad you liked it - good point on the oil and wateriness - I edited the post because I use LESS olive oil and more cottage cheese/sour cream until I like the consistency of the mixture :)
ReplyDelete