• 10-12 oz bowtie pasta
  • 8 oz white mushrooms
  • 10 oz package frozen artichoke hearts, or 14 oz can artichoke hearts, drained (reserve liquid) and quartered
  • 8oz soft, low fat cream cheese
  • 2 Tbsp lemon juice
  • Freshly ground pepper, to taste
  • 1/4 C grated Parmesan cheese
  • 1/3 C toasted wheat germ
  • 1/4 C chopped fresh parsley, or more/less, to taste
  1. cook the pasta in rapidly simmering water until al dente.
  2. While the pasta cooks, spray a lg. skillet with cooking oil spray and pla it over high heat.  Add 1/4 C water and “sweat” the mushrooms, covered, for 2-3 minutes, or until slightly wilted.  Add the artichoke hearts and continue cooking, uncovered, until most of the liquid is gone, about 3 minutes.
  3. Cut the cream cheese into several pieces and add them to the skillet with 1 C water or the reserved liquid from the canned artichokes plus enough water to make 1 C.  With a wooden spoon, gently smooth the sauce while it comes to a a simmer.  Add the lemon juice and pepper, plus any additional water, if needed, to bring the sauce to a medium consistency.
  4. When the past is done, drain it, then combine it in a lg. serving bowl with the sauce and mix well.  Sprinkle the pasta with the Parmesan cheese, then the wheat  germ and parsley, and serve immediately.
  • 200 Cal
  • 9g Fat
  • 31g Chol
  • 19g Carb
  • 9g Protein
  • 207mg Sodium

Paula’s Healthier Tips:

  • Triple the veggie! – I also put in: 1-green pepper, 1-red pepper, 1-onion, 2-heads of broccoli, 1 bag- spinach (it wilts!)
  • Cut the cream cheese in half, otherwise it is just too much!
  • If you are not using fresh parsley, your only need about half, because it get a little gritty.

This should help decrease the amount of Cholesterol in the recipe and increase your yummy intake of veggies!  A great hot dish for these cool winter days!