| 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 |
| 1 |
pk |
(8-10 oz) jalapeno pasta or other flavor |
| 1 |
|
Clove garlic |
| 1/2 |
c |
Grated parmesan or romano; divided |
| 1 |
c |
Artichoke hearts; chopped |
INSTRUCTIONS
NORMA WRENN
Beat cream cheese and 1/4 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 1/2-cup cheese; toss gently. Add
artichoke hearts. Place in serving dish and sprinkle with 1/4-cup cheese.
Source: Dr. Karen Howard, Abilene Reporter-News
Posted to MC-Recipe Digest by "M. Hicks" <nitro_ii@email.msn.com> on Feb
12, 1998
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