ARTICHOKE AND MUSHROOM PASTA

Artichoke and Mushroom Pasta image

I got this on a card from the grocery store. I have not tried it yet, but am posting it here for safe keeping. Let me know how it turns out!

Provided by Bippie

Categories Vegetable

Time 35m

Yield 2 serving(s)

Number Of Ingredients 14

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Ingredients

6 ounces rotini pasta
3 tablespoons olive oil
8 ounces mushrooms, sliced
2 garlic cloves, thinly sliced
1 teaspoon dried oregano
1 (9 ounce) package frozen artichoke hearts, thawed, thinly sliced
1 1/2 cups chicken stock or 1 1/2 cups canned low sodium chicken broth
2 teaspoons fresh lemon juice
1 teaspoon grated lemon peel
1/4 teaspoon dry crushed red pepper
5 tablespoons butter, room temp
1 teaspoon chopped parsley
1 cup asiago cheese, grated
salt and pepper

Steps:

Cook pasta in pot of salted boiling water until al dente.
Drain. Toss pasts with 1 Tbs oil.
Heat 2 Tbs oil in heavy large skillet over medium-high heat.
Add mushrooms, garlic and oregano; saute until golden, about 4 minutes.
Add artichokes; saute 3 minutes.
Add stock, lemon juice and peel and crushed red pepper and cook until slightly thickened, about 5 minutes.
Add butter; whisk until just melted.
Add pasta and parsley; toss until pasta is coated and heated through.
Add 3/4 cup cheese and toss to coat.
Season with Salt and Pepper.
Transfer to a large bowl to serve and top with remaining cheese.

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