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| Artichoke, Tomato, and Mushroom Fusilli |
| With pantry staples such as marinated artichokes, mushrooms, olive oil, and sun-dried tomatoes, it's easy to make a quick, hearty pasta meal. Bread crumbs toasted with olive oil, black pepper, and garlic add a crunchy garnish on top. Grate extra Parmesan for the table. Preparation hint: Be careful not to burn the garlic when sautéing. |
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| Base SKU: |
532 |
| Cuisine: |
Italian |
| Prep Time: |
20 Minutes |
| Cooking Time: |
15 Minutes |
| Yield: |
4 Servings |
| Source: |
myEthnicWorld |
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Ingredients:- Click "View all receipe products" to see all recipe products.
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2 tablespoon(s) |
Garlic, minced |
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2 ounce(s) |
Mushrooms, marinated, drained, sliced |
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12 ounce(s) |
Artichokes, marinated, drained, quartered |
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2 ounce(s) |
Sun-dried tomatoes, marinated, drained, sliced |
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2 tablespoon(s) |
Lemon juice |
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2 tablespoon(s) |
Parsley, freshly chopped |
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to taste |
Pepper |
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1/2 cup(s) |
Bread crumbs |
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2 tablespoon(s) |
Parmesan cheese, freshly grated |
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| Instructions: |
| 1. |
Bring a large pot of salted water to a boil; cook pasta until al dente; drain and toss with a little olive oil; reserve. |
| 2. |
Heat 1; tablespoons oil in a large skillet over medium-high heat. Stir 1 tablespoon of garlic in the oil until golden, being careful not to burn. Reduce heat. |
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Add mushrooms, artichokes, and tomatoes; simmer until mushroom liquid evaporates. |
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Stir in lemon juice, aleppo pepper, parsley, salt, and pepper. If it seems like there is not enough liquid to coat the pasta, add more olive oil. Simmer 5 minutes. |
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In a separate saut; pan, toast bread crumbs and 1 tablespoon chopped garlic in remaining oil. |
| 6. |
Pour sauce over fusilli in large bowl; toss gently to coat. |
| 7. |
Sprinkle with bread crumb mixture and cheese. |
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