Monday, June 21, 2010

Meatless Monday - Pasta with artichokes and sun dried tomatoes

Getting back on the horse here with the blog. I'm in the midst of a 30 day course in which I have to set goals (yikes) and then actually follow through (double yikes!). Blogging regularly falls neatly in to the measurable goal category.

So I'm back with a very tasty meatless recipe to kick things off. This one came about because of poor planning. I had been too busy over the weekend to get to the grocery, so come Monday evening, very little fit to eat remained. Luckily, I had some delicious pantry staples on hand and whipped this easy recipe up in no time.

1/2 lb farfalle pasta
1 teaspoon olive oil
1/2 cup chopped onion
1 clove garlic, minced
1/2 can artichoke hearts, quartered
2 Tablespoons chopped sun dried tomatoes
1/2 cup white wine
1/4 cup cream cheese

Bring a large pot of water to boil and add pasta. Cook according to package directions until al dente. Drain and set aside.

Meanwhile, heat oil in a large saute pan over medium heat. Add onion and saute just until onion softens a bit, about 4 minutes. Add garlic and cook about 1 minute more.

Add artichokes and sun dried tomatoes to the pan, mixing well. Cook 1 minute.

Add wine and stir. Let cook about 2 minutes more.

Add cream cheese and stir constantly while it melts to mix well with other ingredients. Add cooked pasta to pan and toss with sauce. Serve immediately.

Serves 2 as a main dish or 4 as a side dish.

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