Pasta, Greens, Artichoke Hearts, Portobello and Go
AN interesting pasta shape enhances this robust, cheese-enriched course.
|Author:||Inspired by Vegetarian Times, 2002.08|
|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|
- 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.
- 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.
- 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.
- 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.
|Amount per serving
|% Daily Value*|
|Total Fat 16g||25%|
|Saturated Fat 6g||30%|
|Total Carbohydrate 56g||19%|
|Dietary Fiber 4g||16%|
|Includes Added Sugars|
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.