This is a fantastic, quick, and easy pasta dish with a creamy, low-fat sauce! You’ll enjoy this if you like artichokes! All the seasonings can be changed to your preferences.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 12 ounces uncooked spaghetti
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 (6 ounce) can marinated artichoke hearts
- 1 small onion
- 3 cloves garlic, chopped
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ⅛ teaspoon ground cayenne pepper
- 1 teaspoon dried oregano
- ½ cup low-fat cottage cheese
- ½ cup low-fat sour cream
- ½ cup grated Parmesan cheese
Instructions
- Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente. Drain and keep warm.
- While pasta is cooking, heat a large skillet over medium-high heat. Place olive oil, butter, and liquid from artichoke hearts in skillet. Cut artichoke hearts into bite-size pieces. When olive oil mixture is hot, add onion and garlic. Saute until soft and lightly browned. Stir in artichoke hearts and saute until heated through. Season with salt, black pepper, cayenne pepper, and oregano. Remove from heat and stir in cottage cheese and sour cream. Toss mixture with cooked pasta and top with Parmesan cheese.
Nutrition Facts
| Calories | 536 kcal |
| Carbohydrate | 73 g |
| Cholesterol | 33 mg |
| Dietary Fiber | 5 g |
| Protein | 23 g |
| Saturated Fat | 7 g |
| Sodium | 793 mg |
| Sugars | 4 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
I adapted slightly to take advantage of what I had on hand. I used only 1/2 tsp. Dried oregano, which seemed to work for our personal tastes. Substituted mozzarella cheese for cottage cheese. Added 1 cup shredded chicken after my vegetarian daughter served herself. All three loved it!
Oh my! I did add some walnuts and olives- but fantastic recipe all around!
This was an amazing dish! And very easy to make.. I made it for a side with salmon and baked garlic buttered buns, the 3 went so extremely well together!!! I will definitely make this many more times and with the salmon again too.
It was just okay. Probably won’t make again.
Pretty delish. Ended up adding a little more butter to cover up the edge of the sour cream (next time I will use less sour cream). Definitely adding lots of spinach next time. Fun recipe!
Nice, flavourful dish. I found the artichoke marinade a little overwhelming so I probably will add only half next time.
I made this recipe using artichoke hearts in a jar… they’re pickled sort of so I guessed that’s what was meant by “marinated”. I found the taste to be too sour, over all. Now I’m trying to figure out how to cut out some of that tartness and I have no idea and a whole pan of this stuff. Hopefully, letting it sit overnight in the fridge will help to mellow it out.
I used canned artichokes hearts with fat-free italian dressing and 1 cup of fat-free cottage cheese which I pureed. I added a bit of lemon-pepper and a handful of fresh chopped basil and left out the oil and butter. I also scaled it back to make 4 side dishes and it was perfect with BBQ chicken.
this was kinda cheesy and dry. i’m not even talking about my humor. i added sundried tomatoes to try and help this dish along but there was no saving the boring.
Wow! Made this tonight and it was so easy and delicious! My boyfriend couldn’t belive that dinner was ready in less than 20 minutes and tasted so good! I pretty much followed the recipe exacly, except i added chopped baby bella mushrooms when i added the onion and I also added some shredded chicken (I always have some in the fridge!) Will definitely make again 🙂
This was delicious, fast, easy, and pleased everyone in my family. Were I to make it again I might want more sauce and more artichokes, especially since I only used 8 oz of pasta and the recipe calls for 12. But I loved that I had everything on hand. My kids ate the noodles with just sauce and that saved the artichokes for the adults…win, win! 😉
Good recipe! I used tri-color rotini pasta and next time I think I’ll just make half the box so there’s more sauce. I used ricotta and regular sour cream and it came out great!
I didn’t think the combination of Cottage Cheese and Sour Cream would make for a good sauce, but it worked perfectly with the marinade from the artichokes. I also my last bit of jarred sun dried tomatoes and their sauce and some frozen spinach and it was awesome!
I added some asparagus and used couscous as I had plenty of leftover from last night. I will definitely make it again.
This turned out very well. I added cooked shrimp at the end for some additional protein and it was great. I’ll definitely make again.
not a fan.
Nice recipe! What I appreciated most about is was that it was really flavorful and savory and only required ingredients that I always have in my kitchen anyway. I didn’t have to go out and get a bunch of spices that I’ll never use again. Like most recipes I tweaked mine 🙂 I added about 3/4 cup of frozen spinach, thawed, and just tossed it in at the same time as the artichokes. Like some of the others here, I also doubled the amount of artichokes because I love them!! I used farfalle (Bowtie) pasta instead of spaghetti, and with the sour cream and cottage cheese, also added 2 wedges of Laughing Cow cheese. Thanks so much for posting the recipe. This is one I will make for years to come. My fiancée and mom enjoyed it a lot!
Loved this dish! I too changed it up a bit. I used spinach egg noodles, substituted feta for the cottage cheese and used two cans of artichokes and added sun dried tomatoes. SOOOOOO GOOOOD!
lovely and very very fast and easy
I used fat free cottage cheese and fat free sour cream when making this recipe. I also added some extra artichokes.
Definitely quick and easy, but we just didn’t really like this one…