Rigatoni with Shiitakes, Artichokes, and Peppers

Makes: 6 servings

Prep: 20 mins
Cook: 25 mins

Ingredients

3 tablespoons olive oil
1/3 cup finely chopped shallots
2 red peppers, cut into thin strips
1/2 pound shiitake or white mushrooms, sliced
1 tablespoon finely chopped garlic
1 1/4 cups chicken broth
1 can (12 to 13-3/4 oz.) artichoke hearts, drained and quartered
1 teaspoon grated lemon peel
3 tablespoons fresh lemon juice
1 teaspoon salt
1/4 teaspoon red pepper flakes
1/4 teaspoon freshly ground pepper
2 tablespoons chopped fresh flat-leaf parsley
1 pound rigatoni, cooked according to package directions
1 cup freshly shredded Romano or Parmesan cheese

Directions

1. Heat oil in 12-inch skillet over medium heat. Add shallots; cook 1 minute until lightly browned. Add peppers and mushrooms; cook 10 minutes, stirring occasionally, until vegetables are tender. Add garlic; cook 1 minute more.

2. Add broth, artichokes, lemon peel and juice, salt, red pepper, and ground pepper to skillet. Bring to boil; reduce heat and simmer 5 minutes. Stir in parsley

3. Toss hot pasta with sauce and Romano in large bowl. Makes 6 servings.