Bow Tie Pasta With Artichokes And Mushrooms

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 10 -12 ounces bow tie pasta
• 8 ounces mushrooms, cleaned and quartered
• 1 (14 ounce) can 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

Recipe

• 1 prepare pasta according to the package directions; cook until al dente.
• 2 spray a large skillet with cooking oil spray and heat skillet over high heat.
• 3 add 1/4 cup water and mushrooms; "sweat" the mushrooms by covering skillet for 2-3 minutes, or until mushrooms are slightly wilted.
• 4 add in the artichoke hearts; continue to cook, uncovered, for about 3 minutes or until most of the liquid is gone.
• 5 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.
• 6 using a wooden spoon, gently stir and smooth the sauce while if comes to a simmer.
• 7 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.
• 8 drain pasta when it is done.
• 9 add pasta and sauce to a serving bowl; mix well.
• 10 sprinkle with parmesan cheese, wheat germ, and parsley.
• 11 serve right away.