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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.