1 (6 oz.) jar marinated Artichoke hearts
1 tbsp. olive oil
1 tbsp. butter
1 c. sliced onion
1 tsp. dried basil
1/2 lb. Rotini pasta
1/2 c. sour cream
1/2 c. cottage cheese
Salt, pepper, cayenne pepper, Parmesan cheese to taste

Drain the liquid from the artichokes into a skillet. Slice the drained hearts into bite sized pieces. Add the olive oil and butter to the drained off marinade in skillet. Heat this mixture. Add the onions and saute them until soft (5 to 8 minutes). Add artichoke hearts and basil. Saute 3 to 5 more minutes. Remove from heat. Stir in remaining ingredients. Cook and drain pasta and toss immediately with the still warm sauce.