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Bow Tie Pasta with Artichoke Heart and Mushroom Cream Sauce

14 oz can (or 2, 6 oz. jars) artichoke hearts, drained, liquid reserved
10 oz small white mushrooms, quartered
8 oz block of neufchatel (low-fat) cream cheese, cut into pieces
1 lemon
black pepper to taste
16 oz dried farfalle pasta

Put water on to boil, and add pasta when ready. Meanwhile, add
mushrooms and a tablespoon or so of water to a nonstick skillet,
and "sweat" them, covered, over high heat for about 3 - 5 minutes.
Turn heat down to medium - low. Add artichoke hearts (cutting up
any really large ones before adding). Measure reserved artichoke
liquid and add water to bring total to one cup. Add to mushrooms
and artichokes, along with the cubes of cream cheese. Stir with a
wooden spoon until the cheese and liquid melt together into a cream
sauce. Squeeze the lemon juice into the sauce, tasting as you go.
Depending on the size of the lemon, you may not need the whole
thing. Add black pepper to taste. Drain pasta, divide into four
portions, and top with sauce. Serve immediately.

Note: As it cools, the pasta will absorb most of the sauce -- thus,
although leftovers still taste great, this dish is best served
immediately if presentation is important to you.

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