Spaghetti With Artichoke And Mushroom Sauce

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Spaghetti With Artichoke And Mushroom Sauce

 

12 ounces spaghetti

1 garlic clove, minced

1 teaspoon olive oil

8 mushrooms, sliced

1 12 ounce can marinated artichoke hearts

2 tablespoons chopped fresh parsley

salt to taste

black pepper, freshly ground to taste

 

Bring 4 to 6 quarts of salted water to a boil.

In a skillet, cook the garlic in olive oil over low heat until soft. Add

sliced mushrooms and cook until slightly softened.

Coarsely chop artichoke hearts and add with marinade from jar to skillet along

with the parsley, salt, and pepper.

Cook spaghetti in rapidly boiling water; drain. Toss the sauce with hot cooked

pasta. Serves 4.

 

 

 

 

 

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