Artichoke and Mushroom Pasta |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 2 |
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I got this on a card from the grocery store. I have not tried it yet, but am posting it here for safe keeping. Let me know how it turns out! Ingredients:
6 ounces rotini pasta |
3 tablespoons olive oil |
8 ounces mushrooms, sliced |
2 garlic cloves, thinly sliced |
1 teaspoon dried oregano |
1 (9 ounce) package frozen artichoke hearts, thawed, thinly sliced |
1 1/2 cups chicken stock or 1 1/2 cups canned low sodium chicken broth |
2 teaspoons fresh lemon juice |
1 teaspoon grated lemon peel |
1/4 teaspoon dry crushed red pepper |
5 tablespoons butter, room temp |
1 teaspoon chopped parsley |
1 cup asiago cheese, grated |
salt and pepper |
Directions:
1. Cook pasta in pot of salted boiling water until al dente.
2. Drain. Toss pasts with 1 Tbs oil.
3. Heat 2 Tbs oil in heavy large skillet over medium-high heat.
4. Add mushrooms, garlic and oregano; saute until golden, about 4 minutes.
5. Add artichokes; saute 3 minutes.
6. Add stock, lemon juice and peel and crushed red pepper and cook until slightly thickened, about 5 minutes.
7. Add butter; whisk until just melted.
8. Add pasta and parsley; toss until pasta is coated and heated through.
9. Add 3/4 cup cheese and toss to coat.
10. Season with Salt and Pepper.
11. Transfer to a large bowl to serve and top with remaining cheese.
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