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(1)

Bow Tie Pasta with Artichoke Heart and Mushroom Cream Sauce

Ingredients
  • 14 ounces can (or 2, 6 oz. jars) artichoke hearts, drained, liquid reserved
  • 10 ounces small white mushrooms, quartered
  • 8 ounces block of neufchatel (low-fat) cream cheese, cut into pieces
  • 1 lemon
  • black pepper to taste
  • 16 ounces dried farfalle pasta
Instructions

Put water on to boil, and add pasta when ready. Meanwhile, add mushrooms and a tablespoon or so of water to a nonstick skillet, and "sweat" them, covered, over high heat for about 3 - 5 minutes. Turn heat down to medium - low. Add artichoke hearts (cutting up any really large ones before adding). Measure reserved artichoke liquid and add water to bring total to one cup. Add to mushrooms and artichokes, along with the cubes of cream cheese. Stir with a wooden spoon until the cheese and liquid melt together into a cream sauce. Squeeze the lemon juice into the sauce, tasting as you go. Depending on the size of the lemon, you may not need the whole thing. Add black pepper to taste. Drain pasta, divide into four portions, and top with sauce. Serve immediately. Note: As it cools, the pasta will absorb most of the sauce -- thus, although leftovers still taste great, this dish is best served immediately if presentation is important to you.

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