Ingredientes para Artichoke And Mushroom Pasta
- 1 pound Rotini Pasta
- 3 tablespoons Olive Oil
- 8 ounces sliced Mushrooms
- 2 cloves minced Garlic
- 1 teaspoon Dried Oregano
- 14 ounces canned Artichoke Hearts, quartered
- 1/2 cup Chicken Stock
- 2 tablespoons Fresh Lemon Juice
- 1 teaspoon Lemon Zest
- a pinch of Dry Crushed Red Pepper Flakes
- 2 tablespoons Butter
- 1/4 cup chopped fresh Parsley
- Asiago Cheese
- Salt and Pepper, to taste
- 1 cup grated Parmesan Cheese
- 1/2 cup reserved Pasta Water (plus more as needed)
- 1/2 cup Vegetable Broth (optional, as alternative to chicken stock)
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Cómo preparar Artichoke And Mushroom Pasta
- Cook 1 pound pasta in a large pot of salted boiling water until al dente.
- Drain the pasta, reserving about 1/2 cup of pasta water.
- Toss the drained pasta with 1 tablespoon olive oil.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
- Add 8 ounces sliced mushrooms, 2 cloves minced garlic, and 1 teaspoon dried oregano. Sauté until golden brown, about 4-5 minutes.
- Add 14 ounces canned artichoke hearts, quartered. Sauté for another 3 minutes.
- Pour in 1/2 cup chicken broth (or vegetable broth), 2 tablespoons lemon juice, 1 teaspoon lemon zest, and a pinch of crushed red pepper flakes. Simmer until slightly thickened, about 5 minutes.
- Stir in 2 tablespoons butter until melted and creamy.
- Add the cooked pasta and 1/4 cup chopped fresh parsley. Toss to coat.
- Add 3/4 cup grated Parmesan cheese and toss until melted and creamy. Add a splash of pasta water if needed to loosen the sauce.
- Season with salt and pepper to taste.
- Transfer to a serving bowl and top with the remaining 1/4 cup Parmesan cheese.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
26g
Fat
110g
Carbs
28g
