CAPELLINI (ANGEL-HAIR) PASTA WITH ARTICHOKE HEARTS AND CHEESE QUICHE

Use a medium-size flame-resistant pan.

6 pieces of capellini (angel-hair) pasta

1 cup artichoke hearts, roasted and preserved in oil ¼ cup frozen peas 250 gr. yogurt

200 gr. feta cheese, grated

½ cup milk or buttermilk (Rivyon) 1 container of white spread or cottage cheese Salt and pepper, to taste

2 Tbsp. parsley, chopped

50 gr. Parmesan cheese, grated

Oil for greasing pan

Arrange the pasta in a medium-size, flame-resistant dish with space between each one. Place the artichoke hearts and peas in the spaces between each pasta. In a separate bowl, add the yogurt, the cheeses, the milk, cottage cheese, parsley and spices. Pour over the pasta, artichoke hearts and peas. Spread mixture and then sprinkle with Parmesan cheese. Bake in an oven that has been preheated to 180º for 30-40 minutes. Remove and serve hot.

Level of difficulty: Easy. Time: 60 minutes Status: Dairy.