Artichoke and Roasted Red Pepper Pasta

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Bring a large pot of salted water to a boil, add the penne and cook until al dente, about 11 minutes. Reserve a little of the cooking water, then drain the pasta.

2. Heat a large nonstick skillet over medium heat. Add the diced onion and mushrooms and cook for 5 minutes, stirring, until softened. Add a splash of chicken stock if they start to stick.

3. Add the mashed garlic and cook for 1 minute, stirring constantly, until fragrant.

4. Add the diced artichoke hearts, diced roasted red bell pepper and the chicken stock. Bring to a simmer and cook for 8 minutes, until the liquid has reduced slightly.

5. Reduce the heat to low. Stir in the reduced-fat Alfredo sauce and reduced-fat cottage cheese. Simmer gently for 3 minutes, without boiling, and season with salt and ground black pepper to taste.

6. Add the drained penne and chopped fresh basil to the skillet and toss until evenly coated. Loosen with a little reserved cooking water if the sauce is too thick.

7. Serve the pasta hot.