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Artichoke-Mushroom Pasta
Recipes
Artichoke-Mushroom Pasta
6 servings
20 minutes total

Ingredients

  • 1 small red bell pepper
  • 1 (14 oz) can quartered artichoke hearts
  • 2 tablespoons extra-virgin olive oil
  • 4 oz sliced fresh baby portabella mushrooms
  • 1 ½ cups water
  • ¼ cup dry white wine
  • 1 (4.6 oz) box olive oil and Italian herb pasta mix
  • 3 tablespoons grated Parmesan cheese

Steps

    1. Preheat large sauté pan on medium-high 2–3 minutes. Cut pepper into thin strips; drain artichokes. Place oil in pan, then add peppers and mushrooms; cook and stir 2–3 minutes until vegetables begin to soften.
    2. Stir in artichokes, water, wine, and contents of seasoning packet from pasta mix. Bring to a boil and stir in pasta.
    3. Cover and reduce heat to medium-low; cook and stir 8–12 minutes until pasta is tender. Sprinkle with cheese and serve.

Amount per ⅙ recipe serving: Calories 160, Total Fat 7g, Sat Fat 1.5g, Trans Fat 0g, Chol 5mg, Sodium 470mg, Total Carb 22g, Fiber 3g, Total Sugar 4g, (Incl. 0g Added Sugars), Protein 6g, Vitamin D 0%, Calc 4%, Iron 6%, Potassium 4%