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Farfalle with Mushrooms and Artichokes




Source of Recipe


fbnr






List of Ingredients



• 1 package (16 ounces) BARILLA® Farfalle
  
• 1/4 cup extra-virgin olive oil
  
• 2 cloves garlic, minced
  
• 8 ounces shiitake mushrooms, stems discarded, caps sliced
  
• 2 packages (9 ounces each) frozen artichoke hearts
  
• 2 large tomatoes, chopped
  
• 2 teaspoons each chopped fresh mint, rosemary and thyme
  
• 3/4 teaspoon salt
  
• 1/2 teaspoon pepper
  
• 1/4 cup grated Romano cheese
  






Instructions



1. Cook farfalle according to package directions, reserving 1/2 cup pasta-cooking water before draining.
   
2. Meanwhile, heat olive oil in large skillet over medium-high heat. Add garlic; cook and stir 1 minute. Add mushrooms; cook and stir 5 minutes or until tender. Add artichoke hearts, tomatoes, mint, rosemary, thyme, salt and pepper; cook 5 minutes or until artichokes are cooked through
   
3. Place hot drained farfalle and reserved cooking water in serving bowl. Add mushroom mixture and cheese; toss to coat. Serve immediately.
   






Final Comments


Makes 6 to 8 servings