Artichoke And Mushroom Pasta
- 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
- 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.
rotini pasta, olive oil, mushrooms, garlic, oregano, chicken, lemon juice, red pepper, butter, parsley, asiago cheese, salt
Taken from www.food.com/recipe/artichoke-and-mushroom-pasta-162738 (may not work)