Pasta, Greens, Artichoke Hearts, Portobello and Go

AN interesting pasta shape enhances this robust, cheese-enriched course.

Author:Inspired by Vegetarian Times, 2002.08
Yield:4 Servings
Prep time: 00:15
Cook time: 00:15
Category:Main Courses


8 oz. campanelle pasta, (or fusilli pasta)
2 tbsp. olive oil, or more as needed
1 to 2 tsp. garlic, minced
8 oz. portobello mushrooms, sliced
1 bunch broccoli, chard or spinach, rinsed and trimmed
2 tbsp. balsamic vinegar
4 oz. gorgonzola cheese, or to taste, crumbled
1 3/4 cups artichoke hearts
to taste crushed red pepper flakes


  1. Bring saucepan of water to a boil over high heat. Add pasta, stirring well, and cook for 5 to 7 minutes, or until al dente. Remove from heat and drain, rinsing pasta under cold water.
  2. Meanwhile, heat 2 tablespoons oil in large skillet over medium heat. When hot, sauté garlic and portobello mushroom slices for 2 to 3 minutes. Turn slices over and continue cooking until softened. Add more oil, as needed.
  3. Slice trimmed greens crosswise into inch-wide pieces. Add half bunch to skillet. When it cooks down, add remaining greens and balsamic vinegar, stirring often.
  4. Add pasta, crumbled gorgonzola and artichoke hearts, and continue stirring until cheese melts. Remove from heat, season with crushed red pepper to taste, if desired, and serve.


Nutrition Facts

4 Servings per recipe

Serving size 1 serving

Amount per serving
% Daily Value*
Total Fat 16g25%
Saturated Fat 6g30%
Trans Fat
Sodium 620mg26%
Total Carbohydrate 56g19%
Dietary Fiber 4g16%
Total Sugars
Includes Added Sugars
Protein 18g

The % Daily Value (DV) tells you how much a nutrition in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.