Pasta with Marinated Artichoke Hearts
- Details
- Category: Steven's Recipes
- Published on Saturday, 07 December 2013 18:34
- Written by Steven Fricke
- Hits: 2309
| 2 | bags | Farfalle |
| 6 | 6 oz Jar | Marinated Artichoke Hearts |
| 6 | tb | Olive Oil |
| 6 | tb | Butter |
| 3 | Large onions, sliced | |
| 24 | oz | Fresh mushrooms |
| 6 | tsp | Dried Basil |
| 3 | c | Sour Cream |
| 3 | c | Cottage Cheese (Medium curd) |
| Salt And Pepper | ||
| Cayenne Pepper | ||
| Parmesan Cheese |
| Prepare the Farfalle to package directions. DO NOT use oil in the water when preparing Farfalle. For this dish, al dente is best. |
| Drain the liquid from the marinated artichoke hearts into a skillet. Slice the drained hearts into bite-sized pieces. Add the olive oil and butter to the drained-off marinade in the skillet. Heat this mixture, add the onions and saute them. After 3 minutes add mushrooms. Saute until soft (another 3-5). Add the artichoke hearts and basil. Saute 3-5 more minutes. Remove from heat, stir in remaining ingredients and serve over generous helping of pasta |