Prep 10 mins
Cook 25 mins
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!
- 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
- Cook pasta in pot of salted boiling water until al dente.
- Drain. Toss pasts with 1 Tbs oil.
- Heat 2 Tbs oil in heavy large skillet over medium-high heat.
- Add mushrooms, garlic and oregano; saute until golden, about 4 minutes.
- Add artichokes; saute 3 minutes.
- Add stock, lemon juice and peel and crushed red pepper and cook until slightly thickened, about 5 minutes.
- Add butter; whisk until just melted.
- Add pasta and parsley; toss until pasta is coated and heated through.
- Add 3/4 cup cheese and toss to coat.
- Season with Salt and Pepper.
- Transfer to a large bowl to serve and top with remaining cheese.
It went down very well, Bippie. We loved it. :) I used Barilla bavette pasta, a 280gm jar of artichokes, portabella mushrooms, vegetable stock, vegetarian parmesan (more than 1 cup), a little extra lemon juice & parsley, upped the chilli flakes to a generous 1/2 tsp, and everything else as listed. I might use just 1 cup of stock next time as the sauce was quite thin. This did not adversely affect the flavour, but it was rather messy to serve. My SO, who doesn't normally like mushrooms in pasta, mopped up the extra sauce with bread. Thanks for a deliciously fresh tasting and very moreish recipe.
This was easy to make and was unique...I'm not sure the artichokes were to my tastse (first time I ever made something with artichokes!) DH and I both had seconds though - I did add shrimp just before serving, as my DH doesn't consider it a meal without meat! :-) Also, I think I would decrease the amount of lemon juice to only 1 tsp! Makes a pretty dish though :~)
I really liked this, even though I changed it around a bit. I used last night's leftover pasta (since I needed to do something with it), canned artichokes, canned mushrooms, and dried parsley (since that's what I had). I also used extra lemon juice instead of the zest, Parmesan cheese instead of the asiago, and omitted the red pepper flakes since I don't like things hot. After all of those changes, it still came out yummy and was a great use of leftovers and ingredients that I've had in the pantry for far too long.