Creamy Artichoke Pasta

Recipe Ingredients

2 tablespoons	30ml	Olive oil - (to 3 tbspns)
2		Shallots - minced
2		Garlic cloves - minced
1/2 cup	118ml	Vermouth
8		Fresh artichoke hearts - steamed, diced,
		(or 1 12-oz can artichoke hearts,
		Drained, diced)
2 tablespoons	30ml	Freshly-squeezed lemon juice
		Salt - to taste
		Freshly-ground black pepper - to taste
1 tablespoon	15ml	Minced fresh dill
2 teaspoons	10ml	Fresh thyme
		(or 1/2 tspn dried thyme)
2 tablespoons	30ml	Slivered pimento pepper
1 1/2 cups	219g / 7.7oz	Cottage cheese
1/2 cup	73g / 2.6oz	Ricotta cheese
1 lb	454g / 16oz	Penne - cooked
1/4 cup	36g / 1.3oz	Grated asiago, Parmesan, or Romano cheese

Recipe Instructions

Place the oil and shallots in a large frying pan and saute them about 2 minutes. Add the garlic and vermouth and cook another 2 to 3 minutes.

Add the artichoke hearts, lemon juice, salt and pepper, dill, thyme and pimento to the pan and saute an additional 6 to 7 minutes until the liquid has reduced a bit.

Add the cottage cheese and ricotta cheese. Heat through, then pour the mixture over the cooked penne. Sprinkle with the grated asiago cheese.

This recipe yields 4 servings.

Source:
CHEF DU JOUR - (Show # DJ-9198) - from the TV FOOD NETWORK

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