Bow Tie Pasta With Artichokes and Mushrooms

A delicious vegetarian main dish or side. Italian-inspired. Adapted from Vegetarian Express.

• Ready In: 40 mins
• Serves: 6-8

Ingredients

• 10 -12  ounces bow tie pasta
• 8  ounces white mushrooms, cleaned and quartered
• 1 (14 ounce) can artichoke hearts, drained (reserve liquid)
• 8  ounces  soft low-fat cream cheese (Neufchatel)
• 2  tablespoons lemon juice
•  fresh ground pepper, to taste
• 1⁄4 cup  grated parmesan cheese
• 1⁄3 cup toasted wheat germ
• 1⁄4 cup  chopped fresh parsley

Directions

1. Prepare pasta according to the package directions; cook until al dente.
2. Spray a large skillet with cooking oil spray and heat skillet over high heat.
3. Add 1/4 cup water and mushrooms; "sweat" the mushrooms by covering skillet for 2-3 minutes, or until mushrooms are slightly wilted.
4. Add in the artichoke hearts; continue to cook, uncovered, for about 3 minutes or until most of the liquid is gone.
5. Cut the cream cheese into several pieces; add to the skillet with 1 cup water or the reserved liquid from the canned artichokes plus enough water to make 1 cup.
6. Using a wooden spoon, gently stir and smooth the sauce while if comes to a simmer.
7. Add in the lemon juice and pepper; add more water if needed to bring sauce to a medium consistency; also may add salt to taste.
8. Drain pasta when it is done.
9. Add pasta and sauce to a serving bowl; mix well.
10. Sprinkle with parmesan cheese, wheat germ, and parsley.
11. Serve right away.