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Ingredientes
- 2 Tbsp. extra virgin olive oil - (to 3 tbspns)
- 2 x shallots chopped
- 2 x garlic cloves chopped
- 1/2 c. vermouth
- 8 x fresh artichoke hearts steamed, diced, (or possibly 1 12-ounce can artichoke hearts, liquid removed, diced)
- 2 Tbsp. freshly-squeezed lemon juice Salt to taste Freshly-grnd black pepper to taste
- 1 Tbsp. chopped fresh dill
- 2 tsp fresh thyme (or possibly 1/2 tspn dry thyme)
- 2 Tbsp. slivered pimento pepper
- 1 1/2 c. cottage cheese
- 1/2 c. ricotta cheese
- 1 lb penne cooked
- 1/4 c. grated asiago, Parmesan, or possibly Romano cheese
Direcciones
- Place the oil and shallots in a large frying pan and saute/fry them about 2 min. Add in the garlic and vermouth and cook another 2 to 3 min.
- Add in the artichoke hearts, lemon juice, salt and pepper, dill, thyme and pimento to the pan and saute/fry an additional 6 to 7 min till the liquid has reduced a bit.
- Add in the cottage cheese and ricotta cheese. Heat through, then pour the mix over the cooked penne. Sprinkle with the grated asiago cheese.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 327g | |
| Recipe makes 4 servings | |
| Calories 659 | |
| Calories from Fat 135 | 20% |
| Total Fat 15.4g | 19% |
| Saturated Fat 4.72g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 26mg | 9% |
| Sodium 383mg | 16% |
| Potassium 652mg | 19% |
| Total Carbs 100.57g | 27% |
| Dietary Fiber 12.0g | 40% |
| Sugars 6.18g | 4% |
| Protein 29.9g | 48% |
