Ingredients:
12 ounces bow tie pasta
1 (17 ounce) jars alfredo sauce
1 (14 ounce) canned artichoke hearts, drained and coarsely chopped
1 garlic cloves, minced
1 cup chopped fresh tomatoes
1 tablespoon chopped fresh rosemary or 1 teaspoon crushed dried rosemary
salt and pepper
2 tablespoons chopped fresh parsley
Directions:
Cook bow tie pasta as directed on packaging, drain.
Meanwhile, place Alfredo sauce, artichokes, garlic, tomatoes, rosemary, salt and pepper in a saucepan and simmer over low heat, strirring occasionally, until hot.
Pour sauce over pasta, toss and sprinkle with parsley.
Servings: 4-6
Time preparation: 15 min.
Time total: 25 min.