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

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