Orechiette Pasta with Artichokes and Mushrooms
Because of their shape, orechiette pasta are called
“little ears.” Other pasta shapes such as penne, rotini or bow ties can be
substituted in this recipe.
Calorie: 249, Proteins: 10 g, Total Fat: 4 g, Fiber: 4.80 g, Sugar 2 g.
Preparation
In a large pot, heat water to a boil. Cook pasta in rapidly boiling
water.
While pasta is cooking, heat oil in a large skillet. Sauté garlic
and peppers in oil for 2 minutes. Stir in mushrooms and cook until tender. Add artichoke
hearts and parsley, cook until heated through. Season with salt and pepper.
Spoon vegetable mixture over drained pasta and toss. Spoon onto plates
and sprinkle with cheese and walnuts.