Rigatoni with Shitakes, Artichokes & Peppers
Friday January 15, 2010 10:59 AM
Ingredients:
How to prepare:
Heat oil in 12-inch skillet over medium heat. Add shallots; cook 1 minute until lightly browned. Add peppers and mushrooms; cook 10 minutes or until vegetables are tender, stirring occasionally. Add garlic; cook 1 minute more.
Toss hot pasta with artichoke mixture and Romano in large bowl. Serve with a tossed salad and Italian bread. Enjoy!
Shared by: Laurie, TheBAG Lady
- 1/3 cup finely chopped shallots
- 3 tablespoons olive oil
- 2 red bell peppers, cut into thin strips
- 1/2 pound shiitake or white mushrooms, sliced
- 1 tablespoon finely chopped garlic
- 1-1/4 cups chicken broth
- 1 can (12 to 13-3/4 oz.) artichoke hearts, drained and quartered
- 1 teaspoon grated lemon peel
- 3 tablespoons fresh lemon juice
- 1 teaspoon salt
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 pound dried rigatoni, cooked according to package directions
- 1 cup freshly shredded Romano or Parmesan cheese
How to prepare:
Heat oil in 12-inch skillet over medium heat. Add shallots; cook 1 minute until lightly browned. Add peppers and mushrooms; cook 10 minutes or until vegetables are tender, stirring occasionally. Add garlic; cook 1 minute more.
Toss hot pasta with artichoke mixture and Romano in large bowl. Serve with a tossed salad and Italian bread. Enjoy!
Shared by: Laurie, TheBAG Lady
