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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
Copyright 2007, Healthnotes, Inc., 1505 S.E. Gideon St., Suite 200, Portland, Oregon 97202, www.Healthnotes.com.
2006-09-07
