INGREDIENTS:
2 tbsp. olive oil
1 jar marinated artichoke hearts
1/2 can black olives, sliced
1 onion, sliced
Basil and dill to taste
1/2 c. sour cream
1/2 c. cottage cheese
Spinach pasta
Parmesan cheese
Parsley for garnish, optional
DIRECTIONS:
Drain marinade from artichoke hearts into saute pan. Add olive oil. Saute onion until tender. Add chopped artichoke hearts, olives, basil and dill. Cook covered 5 minutes. Stir in sour cream and cottage cheese. Heat through but do not boil.
Cook pasta. Toss with sauce. Serve with Parmesan cheese. Serves 2. Chopped garlic and mushrooms may be added if desired. Saute along with onions.
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