Bow Tie Pasta With Artichokes and Mushrooms |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 8 |
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A delicious vegetarian main dish or side. Italian-inspired. Adapted from Vegetarian Express. Ingredients:
10 -12 ounces bow tie pasta |
8 ounces white mushrooms, cleaned and quartered |
1 (14 ounce) can artichoke hearts, drained (reserve liquid) |
8 ounces soft low-fat cream cheese (neufchatel) |
2 tablespoons lemon juice |
fresh ground pepper, to taste |
1/4 cup grated parmesan cheese |
1/3 cup toasted wheat germ |
1/4 cup chopped fresh parsley |
Directions:
1. Prepare pasta according to the package directions; cook until al dente.
2. Spray a large skillet with cooking oil spray and heat skillet over high heat.
3. Add 1/4 cup water and mushrooms; sweat the mushrooms by covering skillet for 2-3 minutes, or until mushrooms are slightly wilted.
4. Add in the artichoke hearts; continue to cook, uncovered, for about 3 minutes or until most of the liquid is gone.
5. Cut the cream cheese into several pieces; add to the skillet with 1 cup water or the reserved liquid from the canned artichokes plus enough water to make 1 cup.
6. Using a wooden spoon, gently stir and smooth the sauce while if comes to a simmer.
7. Add in the lemon juice and pepper; add more water if needed to bring sauce to a medium consistency; also may add salt to taste.
8. Drain pasta when it is done.
9. Add pasta and sauce to a serving bowl; mix well.
10. Sprinkle with parmesan cheese, wheat germ, and parsley.
11. Serve right away.
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