Orechiette Pasta with Mushrooms and Artichokes
Related recipes: Artichoke, Cheese,
Corn-Free, Dairy Foods, Easy,
Egg-Free, Fast, Garlic,
Herbs, Low-Carb, Low-Fat,
Low-Fat and Fast, Low-Sodium, Mushrooms, Nuts and Seeds, Pasta,
Side Dishes, Soy-Free, Sweet Pepper, Vegetarian
Because of their shape, orechiette pasta are called
“little ears.” Other pasta shapes such as penne, rotini or bow ties can be
substituted in this recipe.
Preparation facts
Servings: 6
Yield: 8 cups (1.9L)
Ingredients
10 oz (285g) orrechiette pasta
1 tsp (5mL) olive oil
4 cloves garlic, minced
1 cup (190g) yellow bell pepper, chopped
1 cup (190g) red bell pepper, chopped
4 oz (115g) mushrooms, sliced
7 oz (200g) artichoke hearts, cut into fourths
2 Tbs (5g) parsley, minced, fresh
1/4 tsp (2g) salt (sea salt if on a corn-free diet*)
1/4 tsp (1g) pepper
1/4 cup (30g) Parmesan cheese*, grated
2 Tbs (15g) walnuts, coarsely chopped
Directions
In a large pot, heat water to a boil. Cook pasta in rapidly boiling
water.
While pasta is cooking, heat oil in a large skillet. Sauté garlic
and peppers in oil for 2 minutes. Stir in mushrooms and cook until tender. Add artichoke
hearts and parsley, cook until heated through. Season with salt and pepper.
Spoon vegetable mixture over drained pasta and toss. Spoon onto plates
and sprinkle with cheese and walnuts.
* Allergy notes: People following a corn-free diet should avoid iodized
salt since it contains dextrose, which should be avoided by those allergic to corn. The egg
protein lysozyme is an unlabeled additive in some cheeses. People allergic to eggs should
eliminate any cheese in this recipe.
Nutrition facts
Serving Size 1 serving
Calories 249
Calories from Fat 34 (14%)
% Daily Value*
6%Total Fat 4g
5%Saturated
Fat 1g
Polyunsaturated Fat 1.4g
Monounsaturated Fat 1.1g
1%Cholesterol 4mg
8%Sodium 195mg
9%Potassium 330mg
15%Total
Carbohydrate 44g
19%Dietary
Fiber 4.8g
Sugars 2g
Sugar Alcohols 0g
21%Protein 10g