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1 lb |
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500 g |
pasta |
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Cook. |
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1 jar |
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1 jar |
marinated artichoke hearts |
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Pour the liquid into a deep skillet. |
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(12 oz) |
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(350 mL) |
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Cut the drained artichokes into |
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bite-sized pieces and set aside. |
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2 Tbsp |
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30 mL |
olive oil |
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Add to the skillet. Heat. |
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1 Tbsp |
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15 mL |
butter |
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2 cups |
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500 mL |
sliced onions |
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Add to the skillet. |
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Saute about 8 minutes, until soft. |
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Add the artichoke hearts to the |
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skillet. |
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2 tsp |
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10 mL |
basil |
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Add to the skillet. |
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Saute for another 5 minutes. |
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Remove from heat. |
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1 cup |
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250 mL |
sour cream |
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Add to the skillet. Stir to mix. |
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1 cup |
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250 mL |
cottage cheese |
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salt |
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pepper |
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Drain the pasta. |
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Toss with the sauce. |
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Top with parmesan cheese. |
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