| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| 8 | oz | Cream cheese or free cream cheese |
| 1/2 | c | Margarine or butter substitute; divided |
| 2 | tb | Parsley; fresh or flakes |
| 1 | ts | Basil; fresh or flakes |
| 2/3 | c | Boiling water |
| 8 | oz | Jalapeno pasta or other flavor; up to 10 |
| 1 | Clove garlic | |
| 1/2 | c | Grated parmesan or romano; divided |
| 1 | cn | Artichoke hearts; chopped |
INSTRUCTIONS
KAREN JONES HOWARD Beat cream cheese and 1/4-cup margarine on low speed of mixer until blender. 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 1/2-cup cheese; toss gently. Add artichoke hearts. Place in serving dish and sprinkle with 1/4 cup cheese. Source: Karen Howard (Lance's mom) Abilene Reporter-News 5-18-94 MM Format Norma Wrenn Posted to MC-Recipe Digest by "M. Hicks" <nitro_ii@email.msn.com> on Feb 15, 1998
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