Artichoke And Mushroom Pasta
Grrrrrgh!
Course : Pasta
From: HungryMonster.com
Serves: 2
 

Ingredients:

6 ounces capellini pasta
3 tablespoons olive oil
8 ounces mushrooms -- thinly sliced
2 cloves garlic
1 teaspoon dried oregano
9 ounces frozen artichoke heart -- thawed thinly sliced
1 1/2 cups chicken stock or broth
2 teaspoons fresh lemon juice
1 teaspoon lemon peel -- grated
1/4 teaspoon dried crushed red pepper
5 tablespoons butter -- at room temp
1 1/2 tablespoons parsley -- chopped
 

Preparation:

Cook pasta in pot of boiling salted water until tender but still firm to bite. Drain. Toss pasta with 1 tbsp oil. Heat 2 tbsp oil in heavy lg. skillet over med-high heat. Add mushrooms, garlic, and oregano; saute until golden, about 4 mins. Add artichokes; saute 3 mins. Add stock, lemon juice and peel and crushed red pepper, and cook until slightly thickened, about 5 mins. Add butter, whisk until just melted. Add pasta and parsley; toss until pasta is coated and heated through. Add 3/4 cup cheese and toss to coat. Season to taste with salt and pepper. Transfer to lg. bowl. Serve, passing additional cheese.