1/2 lb. orecchiette pasta
3 garlic cloves
1 small onion
12 oz. jar artichoke quarters or hearts
1/4 cup low fat cream cheese
1/4 cup pine nuts
3 Tbs. parsley
salt and pepper
1. Boil water in a large pot and salt the water well. Once boiling, add the pasta and cook according to the instructions on the package. While the pasta is cooking, make the sauce.
5. Cook together for 2 minutes and add the juice from one lemon. Cook for another minute and then add 2 ladle fulls (about 2/3 cup) of liquid from the pasta water and cook on medium heat.
6. When the pasta is still very al dente, reserve 1/2 cup pasta water and drain the pasta. Add the pasta to the pan with the sauce.
8. When the pasta is cooked, turn off the heat and add the cream cheese. Stir in. The heat from the pasta and sauce will melt the cream cheese into a thickened sauce.
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