Orecchiette With Artichoke Hearts Mushrooms and Peppers

Submitted by dicentra

"This is from 1001 Low-Fat Vegetarian Recipes. This could be served warm or cold. The recipe calls for orrechiette pasta, but Zaar doesn't recognize that."

 

• Ready In: 25mins
• Ingredients: 11
• Serves: 4

ingredients

• 4 ounces cremini mushrooms, sliced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 4 garlic cloves, minced
• 2 teaspoons olive oil
• 0.5 (15 ounce) can artichoke hearts, drained and cut into fourths
• 2 tablespoons fresh parsley, minced
• salt and pepper
• 12 ounces pasta, cooked warm
• 1⁄4 cup feta cheese, crumbled
• 2 tablespoons walnuts, coarsely chopped

directions

1. Sauté mushrooms, bell peppers and garlic in olive oil in a large skillet until tender, 3-5 minutes.
2. Add artichoke hearts and parsley; cook until hot through, 3-4 minutes. Season to taste with salt and pepper.
3. Spoon vegetable mixture over pasta and toss. Spoon onto plates, sprinkle with feta and walnuts and serve.

Reviews

[Marla Swoffer]

Simple, quick, delicious and healthy--what more can you ask for?! I did think it needed a touch more flavor so I added a sprinkle of red pepper flakes and that did the trick. The feta goes nicely but I'm going to use blue cheese on the leftovers just to see how it is. I used cremini mushrooms and a frozen medley of chopped bell peppers (red, yellow, green) from Trader Joe's. I used TJ's alphabet pasta.