Angel Hair Pasta With Artichokes and Mustard Sauce |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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It was to die for. I followed the recipe but I added extra artichoke hearts, an 8oz. container of mushrooms, 1 bunch of asparagus, chopped and a couple tablespoons of capers all tossed in with the red peppers to saute together in the oil. AWESOME. Ingredients:
8 ounces angel hair pasta, uncooked |
6 1/2 ounces artichoke hearts (marinated in oil and undrained) |
1 -2 tablespoon olive oil |
1 medium red pepper, cut into thin strips |
1 garlic clove, minced |
1/4 cup dijon mustard |
1/4 cup parmesan cheese, freshly grated |
Directions:
1. Cook pasta as directed on package.
2. Drain artichokes, reserving marinade.
3. Chop artichokes and set aside.
4. Heat oil in skillet; add peppers and garlic.
5. Cook until peppers are crisp-tender.
6. Add artichokes, the reserved artichoke marinade and the mustard; stir until well blended.
7. Drain pasta and place in a large bowl.
8. Add artichoke mixture and toss to coat.
9. Sprinkle with grated parmesan cheese.
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