Artichoke and Mushroom Pasta
Feel free to experiment with cheeses besides Parmesan. Try mozzarella, feta, or provolone—each makes a completely different meal. Fresh wild mushrooms, such as chanterelle or shiitake, add a complex, earthy flavor, but dried mushrooms work well, too, and may be easier to find. I like to keep dried wild mushrooms in my pantry for spur-of-the-moment dishes. Sometimes I place them in a bowl, cover with boiling water, and let sit for fifteen minutes to soften, then drain and use. Other times I simply chop the dried mushrooms and throw them into the pot for a chewier version that adds another texture to the meal.
Recipe information
Yield
serves 2
Ingredients
Preparation
Step 1
Preheat the oven to 450°F.
Step 2
Spray the inside and lid of a cast-iron Dutch oven with olive oil.
Step 3
Sprinkle the garlic in the pot, then scatter in the onion.
Step 4
Pour in the pasta, sherry, and liquid. Stir gently to coat the noodles and spread them evenly. Arrange the artichokes in a layer. Sprinkle with thyme and lightly season with salt and pepper.
Step 5
Add the tomatoes. If desired, shower with Parmesan. Top with the mushrooms.
Step 6
Cover and bake for about 35 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
nutrition information
Step 7
Calories: 354
Step 8
Protein: 13g
Step 9
Carbohydrates: 64g
Step 10
Fat: 2g
Step 11
Cholesterol: 0
Step 12
Sodium: 404
Step 13
Fiber: 6g
