Artichoke And Mushroom Pasta Recipe

Ingredients for Artichoke And Mushroom Pasta

• Rotini Pasta
• Olive Oil
• 8 ounces sliced mushrooms
• Garlic Cloves
• Dried Oregano
• Frozen Artichoke Hearts
• Chicken Stock
• Fresh Lemon Juice
• 1 teaspoon lemon zest
• Dry Crushed Red Pepper
• 2 tablespoons butter
• 1/4 cup chopped fresh parsley
• Asiago Cheese
• Salt and pepper to taste

How to Make Artichoke And Mushroom Pasta

1. Cook 1 pound pasta in a large pot of salted boiling water until al dente.
2. Drain the pasta, reserving about 1/2 cup of pasta water.
3. Toss the drained pasta with 1 tablespoon olive oil.
4. Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
5. Add 8 ounces sliced mushrooms, 2 cloves minced garlic, and 1 teaspoon dried oregano. Sauté until golden brown, about 4-5 minutes.
6. Add 14 ounces canned artichoke hearts, quartered. Sauté for another 3 minutes.
7. 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.
8. Stir in 2 tablespoons butter until melted and creamy.
9. Add the cooked pasta and 1/4 cup chopped fresh parsley. Toss to coat.
10. 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.
11. Season with salt and pepper to taste.
12. Transfer to a serving bowl and top with the remaining 1/4 cup Parmesan cheese.