Bowtie Pasta with Artichokes and Mushrooms

9 30 449
Ingredients Minutes Calories
Prep Cook Servings
10 min 20 min 4
Bowtie Pasta with Artichokes and Mushrooms
Health Rating


1 can (15oz) Artichoke hearts, canned (drained, reserve liquid, quartered)
1 dash Black pepper (to taste)
227 gm Cream cheese, fat free (softened)
2 tbsp Lemon juice
1/4 cup Parmesan cheese, grated
1/4 cup Parsley, fresh (chopped)
284 gm Pasta, Farfalle, dry
1/3 cup Wheat germ, crude (toasted)
227 gm White mushrooms (quartered)


Cook the pasta in rapidly simmering water until al dente.

While pasta cooks, spray the skillet with cooking oil spray and place over high heat. Add 1/4 cup water and “sweat” the mushrooms, covered for 2-3 minutes or until slightly wilted. Add the artichoke hearts and continue cooking, uncovered, until most of the liquid is gone, about 3 minutes.

Cut the cream cheese into several pieces and add them to the skillet with 1 cup of water or the reserved liquid from the canned artichoke hearts plus enough water to make 1 cup. With a wooden spoon, gently smooth the sauce while it comes to a simmer. Add the lemon juice and pepper, plus any additional water, if needed, to bring the sauce to a medium consistency.


Nutrition Facts

Per Portion

Calories 449
Calories from fat 43
Calories from saturated fat 16.9
Total Fat 4.8 g
Saturated Fat 1.9 g
Trans Fat 0
Polyunsaturated Fat 1.3 g
Monounsaturated Fat 0.9 g
Cholesterol 12.3 mg
Sodium 798 mg
Potassium 1003 mg
Total Carbohydrate 77 g
Dietary Fiber 8.5 g
Sugars 7.5 g
Protein 28.4 g

Dietary servings

Per Portion

Grain 2.8
Milk Alternative 0.1
Vegetables 2.3

Energy sources