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    Pasta with Mushrooms and Artichokes


    Source of Recipe


    From Miavita

    Recipe Introduction


    You can't lose betting on tonight's trifecta, which teams fusilli (or penne) with two of our favorite veggies. Serve with spinach salad tossed with sliced almonds and orange segments; pears for dessert (comice pears are particularly delicious).

    List of Ingredients




    12 oz. fusilli or penne pasta, preferably whole wheat
    2 tsp. olive oil
    8 oz. cremini mushrooms, washed, trimmed and quartered
    - - Splash dry vermouth, white wine or balsamic vinegar
    1 package (10 oz.) frozen artichoke hearts, cooked briefly in the microwave
    1 can (10 oz.) recipe-ready tomatoes with Italian seasonings
    - - Parmesan shavings, for sprinkling

    Recipe



    1 In a large saucepan of boiling salted water, cook pasta until al dente.
    2 Meanwhile, heat olive oil in a skillet over medium-high heat. Add a splash of vermouth, wine or balsamic vinegar. Cook for 1 minute. Add artichoke hearts and cremini mushrooms and cook to heat through. Season with salt and a generous grinding of black pepper.
    3 Drain pasta and toss with vegetable mixture. Top with Parmesan shavings and serve.

 

 

 


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