artichoke and roasted red pepper pasta

Ingredients

• Servings: 4
• 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

Recipe

Preparation Time: 20 mins Cook Time: 45 mins Ready Time: 1 hr 5 mins


• 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.