pasta - Marinated Artichoke and Mushroom Pasta

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Marinated Artichoke and Mushroom Pasta

 

Recipe By :Andrea Chesman

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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4 jars marinated artichoke hearts -- (6-ounce)

1/4 pound cremini mushrooms -- trimmed and sliced

1 large leek -- white part only, thinly sliced

6 garlic cloves -- thinly sliced

1 pound linguine or spaghetti

1 tablespoon extra virgin olive oil

1/3 cup dry white wine

1/4 cup chopped fresh basil leaves

Salt and freshly ground black pepper

Freshly grated Parmesan cheese

 

Serves 4 to 6

Because you are starting with bottled marinated artichoke hearts, this recipe is

quick to make. The combination of artichokes, mushrooms, and leeks is

particularly luxurious for such a simple dish.

 

Preheat the oven to 425F. Lightly oil a large shallow roasting or half sheet

pan.

 

In a large bowl, combine the artichokes with marinade, mushrooms, leek, and

garlic. Toss to coat with the marinade. Using a slotted spoon, transfer the

vegetables to the pan and arrange in a single layer. Reserve the marinade in a

small saucepan.

 

Roast for 15 to 20 minutes, until the vegetables are tender and lightly browned,

stirring occasionally.

 

Meanwhile, cook the pasta in plenty of boiling salted water until al dente.

Drain well. Transfer the pasta to a large serving bowl. Add the oil and toss

well. Keep warm.

 

Add the wine to the marinade in the saucepan. Bring to a boil.

 

Add the vegetables, marinade mixture, and basil to the pasta. Season with salt

and pepper to taste. Toss to mix.

 

Serve at once, passing the cheese at the table.

 

 

Source:

" The Roasted Vegetable "

Copyright:

" 2002 Andrea Chesman "

 

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Per Serving (excluding unknown items): 87 Calories; 5g Fat (57.0% calories from

fat); 2g Protein; 7g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 92mg

Sodium. Exchanges: 1 1/2 Vegetable; 1 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0