Recipe by Sandi (From CA)
Using an interesting pasta shape enhances the appeal of this robust, cheese-enriched main course. Courtesy Vegetarian Times.
- 8 ounces campanelle pasta (dried shaped pasta ) or 8 ounces fusilli (dried shaped pasta )
- 2 tablespoons olive oil (or more)
- 1 -2 teaspoon minced garlic
- 8 ounces sliced portabella mushrooms
- 1 bunch broccoli rabe or 1 bunch chard leaves or 1 bunch spinach
- 2 tablespoons balsamic vinegar
- 4 ounces gorgonzola, crumbled (or to taste)
- 1 3⁄4 cups artichoke hearts
- crushed red pepper flakes (optional)
Directions See How It's Made
- Bring saucepan of water to a boil over high heat. Add pasta, stirring well, and cook for 5 to 7 minutes, or until al dente. Remove from heat and drain, rinsing pasta under cold water.
- Meanwhile, heat 2 tablespoons oil in large skillet over medium heat. When hot, sauté garlic and portobello mushroom slices for 2 to 3 minutes. Turn slices over and continue cooking until softened. Add more oil, as needed.
- Slice trimmed greens crosswise into 1-inch-wide pieces. Add half bunch to skillet. When it cooks down, add remaining greens and balsamic vinegar, stirring often.
- Add pasta, crumbled gorgonzola and artichoke hearts, and continue stirring until cheese melts. Remove from heat, season with crushed red pepper to taste, if desired, and serve.