Penne With Artichokes And Mushrooms
Published September 18, 1993
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 tablespoons, plus 2 teaspoons, olive oil
2 large shallots, peeled and minced
4 cups stemmed and quartered shiitake mushrooms
2 13 ¾-ounce cans artichoke hearts, well drained and quartered
1 teaspoon salt, plus more to taste
Freshly ground pepper to taste
1 pound penne
Nutritional analysis per serving (4 servings)
117 grams carbs; 626 calories; 5 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 9 grams fat; 17 grams fiber; 783 milligrams sodium; 24 grams protein; 10 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat 2 teaspoons of the olive oil in a large, nonstick skillet over medium heat. Add the shallots and cook until softened, about 2 minutes. Add the mushrooms and cook until tender, about 10 minutes. Stir in the artichoke hearts and cook for 2 minutes. Season with the salt and pepper.
- Step 2
Meanwhile, bring a large pot of lightly salted water to the boil. Add the penne and cook just until tender. Drain. Place in a large bowl. Toss in the artichoke mixture and the remaining 2 tablespoons of olive oil. Season with additional salt and pepper if needed. Divide among 4 plates and serve immediately.
Private Notes
Comments
We found this to be extremely bland, even after following the other commenter’s suggestions for some artichoke liquid and lemon juice. It’s definitely not enough mushroom mixture for a full pound of penne. Wouldn’t make again.
Added some Liquid from Artichokes to sauce Used 1/2 the pasta finished with some lemon juice Topped with parmesean cheese