Jalapeno pasta with alfredo sauce
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Cream cheese or free cream cheese |
| ½ | cup | Margarine or butter substitute; divided |
| 2 | tablespoons | Parsley; fresh or flakes |
| 1 | teaspoon | Basil; fresh or flakes |
| ⅔ | cup | Boiling water |
| 1 | pack | (8-10 oz) jalapeno pasta or other flavor |
| 1 | Clove garlic | |
| ½ | cup | Grated parmesan or romano; divided |
| 1 | cup | Artichoke hearts; chopped |
Directions
NORMA WRENN
Beat cream cheese and ¼ cup margarine on low speed of mixer until blended. Add parsley and basil; mix well. Add boiling water and beat until mixture is smooth. Cook pasta according to directions; drain well and set aside. Saute garlic in rest of butter. Combine garlic and pasta and toss gently. Add cream cheese mixture and ½-cup cheese; toss gently. Add artichoke hearts. Place in serving dish and sprinkle with ¼-cup cheese.
Source: Dr. Karen Howard, Abilene Reporter-News Posted to MC-Recipe Digest by "M. Hicks" <nitro_ii@...> on Feb 12, 1998