Orecchiette With Mushrooms & Artichokes |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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This can be made with any small pasta, such as penne, rotini or bow ties. Orrechiette means little ears, if I'm not mistaken. I found this on - hope you like it! It is easy and quick and is also vegetarian. Just omit the cheese if you choose. Ingredients:
10 ounces orecchiette |
1 teaspoon olive oil |
4 garlic cloves, minced |
1 cup yellow bell pepper, chopped |
1 cup red bell pepper, chopped |
4 ounces mushrooms, sliced |
7 ounces artichoke hearts, cut into fourth's |
2 tablespoons fresh parsley, minced |
1/4 teaspoon salt |
1/4 teaspoon freshly ground coarse pepper |
1/4 cup parmesan cheese |
2 tablespoons walnuts, coarsely chopped |
Directions:
1. Cook pasta according to package instructions.
2. While pasta is cooking, heat oil in saute pan.
3. Saute garlic and peppers for 2 minutes.
4. Stir in mushrooms and cook until tender.
5. Add artichoke hearts and parsley and cook until heated through.
6. Season with salt and pepper.
7. Spoon vegetable mixture over drained pasta and toss.
8. Spoon onto platter and sprinkle with cheese and nuts.
9. Serve with meat of your choice, warm bread or rolls and a simple salad of tomatoes with onions or make it a meatless meal.
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