Antipasto Pasta Bowl

• 1 box frozen artichoke hearts. Can substitute with canned artichokes.
• 16 ounces 1 16 oz container mushroom, quartered
• 12 ounces 3/4 of a standard 16 box of pasta. I used angel hair- any style will work
• 8 ounces blue cheese, any style you like or have on hand
• 3 tablespoons olive oil
• 1/4 cup white wine (optional)
• Pinch salt, pepper to taste
• 2-3 splashes hot sauce
• 4 ounces About 10 slices of proscuitto cut into strips.

1. Saute the artichoke hearts and mushrooms in olive oil, till browned.
2. Add white wine and cook down 5 min.
3. Turn off heat, add in the crumbled blue cheese, and let sit 2-3 min till cheese is melty.
4. While waiting for cheese to melt, cut prosciutto into strips. I remove the fat.
5. Toss all the ingredients together over hot pasta. Add salt, pepper, hot sauce, toss again and serve.

frozen artichoke hearts, mushroom, pasta, blue cheese, olive oil, white wine, salt, hot sauce

Taken from food52.com/recipes/80590-antipasto-pasta-bowl (may not work)