Didn’t have cottage cheese, so I just omitted it, and used low-fat sour cream only. I also added some sun-dried tomatoes and freshly chopped parsley leaves, mixed with whole wheat spaghetti, and it was super tasty. A quick, easy and delicious week-day supper and is reasonably good for you!
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minIngredients
Directions
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 Heat this mixture, add the onions and sauté them until soft (5-8 minutes). Add the artichoke hearts and basil.
Sauté 3 to 5 more minutes. Remove from heat, stir in remaining ingredients and serve over ½ pound pasta.
Comments
I’m a little confused because the ingredients call for Sarah Preman cottage cheese and some other ingredients but there’s nothing in the directions that say what to do with them. It does mention a marinade but again what’s going in the marinade?
The direction does say "Sauté 3 to 5 more minutes. Remove from heat, stir in remaining ingredients and serve over ½ pound pasta." So the remaining ingredients including cottage cheese and other ingredients are stirred in before serving. Hope this helps, and happy cooking :)
The marianade is the liquid in the canned artichokes.
Do you think that Greek yogurt and soft goat cheese would work?
I do yogurt and it tastes even better and makes it healthier.
it tastes good. I would just say that it would be very good with some heavy cream to make it a bit soupier