Ingredients:
10 -12 ounces bow tie pasta
8 ounces white mushrooms, cleaned and quartered
1 (14 ounce) cans artichoke hearts, drained ( reserve liquid)
8 ounces soft low-fat cream cheese ( Neufchatel)
2 tablespoons lemon juice
fresh ground pepper, to taste
1/4 cup grated parmesan cheese
1/3 cup toasted wheat germ
1/4 cup chopped fresh parsley
Directions:
Prepare pasta according to the package directions; cook until al dente.
Spray a large skillet with cooking oil spray and heat skillet over high heat.
Add 1/4 cup water and mushrooms; “sweat” the mushrooms by covering skillet for 2-3 minutes, or until mushrooms are slightly wilted.
Add in the artichoke hearts; continue to cook, uncovered, for about 3 minutes or until most of the liquid is gone.
Cut the cream cheese into several pieces; add to the skillet with 1 cup water or the reserved liquid from the canned artichokes plus enough water to make 1 cup.
Using a wooden spoon, gently stir and smooth the sauce while if comes to a simmer.
Add in the lemon juice and pepper; add more water if needed to bring sauce to a medium consistency; also may add salt to taste.
Drain pasta when it is done.
Add pasta and sauce to a serving bowl; mix well.
Sprinkle with parmesan cheese, wheat germ, and parsley.
Serve right away.
Servings: 6-8
Time preparation: 30 min.
Time total: 40 min.