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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.

Nutrition Facts

  • Servings Per Recipe 6
  • cal.(kcal)440,
  • Fat, total(g)12,
  • chol.(mg)14,
  • sat. fat(g)4,
  • carb.(g)66,
  • pro.(g)17,
  • sodium(mg)770,
  • Percent Daily Values are based on a 2,000 calorie diet