Artichoke and Mushroom Pasta

• Olive oil spray
• 3 to 5 garlic cloves, chopped
• 1/2 medium yellow onion, thinly sliced
• 2 cups rotini, fusilli, penne, or other short pasta
• 1/3 cup sherry
• 1/3 cup broth (vegetable or chicken) or water
• One 14-ounce can artichokes packed in water, drained
• 1 tablespoon chopped fresh thyme
• Sea salt and freshly ground black pepper
• 2 medium tomatoes, roughly chopped
• 1/4 cup grated Parmesan cheese, optional
• 3 cups sliced fresh wild mushrooms, or 1 1/2 cups dried

1. Preheat the oven to 450F.
2. Spray the inside and lid of a cast-iron Dutch oven with olive oil.
3. Sprinkle the garlic in the pot, then scatter in the onion.
4. Pour in the pasta, sherry, and liquid.
5. Stir gently to coat the noodles and spread them evenly.
6. Arrange the artichokes in a layer.
7. Sprinkle with thyme and lightly season with salt and pepper.
8. Add the tomatoes.
9. If desired, shower with Parmesan.
10. Top with the mushrooms.
11. Cover and bake for about 35 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven.
12. Serve immediately.
13. Calories: 354
14. Protein: 13g
15. Carbohydrates: 64g
16. Fat: 2g
17. Cholesterol: 0
18. Sodium: 404
19. Fiber: 6g

olive oil spray, garlic, yellow onion, rotini, sherry, broth, artichokes, thyme, salt, tomatoes, parmesan cheese, wild mushrooms

Taken from www.epicurious.com/recipes/food/views/artichoke-and-mushroom-pasta-378846 (may not work)