Prep 15 mins
Cook 30 mins
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)
- 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.
This was really good, I especially loved the stir fried greens. I used less oil and cheese and more pasta, and the two of us ate it all.
I found this recipe to be missing something. I couldn't figure out what. I added salt and pepper, then tried some parmesean cheese but it didn't help. The friend that I invited to dinner loved it.