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Mushroom and Artichoke Pasta
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Serves 2 |
Creamy, cheesy and utterly delicious.
|6 oz rotini pasta|
|3 tablespoons olive oil|
|8 oz mushrooms, sliced|
|2 cloves garlic, thinly sliced|
|1 teaspoon dried oregano|
|9 oz artichoke hearts, thinly sliced|
|1 1/2 cups chicken stock|
|2 teaspoons fresh lemon juice|
|1 teaspoon grated lemon peel|
|1/4 teaspoon dried crushed red pepper|
|5 tablespoons butter|
|1 teaspoon chopped parsley|
|3/4 cup grated Asiago, plus more for topping|
|Salt, to taste|
|Ground black pepper, to taste|
- Cook pasta in pot of salted boiling water until al dente. Drain pasta and then toss with 1 tablespoon of olive oil.
- Pour remaining olive oil into a large skillet and bring to medium-high heat. Add mushrooms, garlic and oregano to skillet, saute for 4-5 minutes, until golden.
- Add artichokes to skillet and saute 3 minutes. Add chicken stock, lemon juice, grated lemon peel and crushed red pepper and cook for 5 minutes. Add butter and whisk until butter is just melted.
- Add pasta and parsley to skillet, toss until pasta is coated and heated through. Add Asiago cheese and toss to coat pasta. Season to taste with salt and pepper. Transfer to a serving bowl. Serve pasta and top with additional Asiago cheese.
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