Shaped Pasta With Greens, Artichokes, Portobellos, Gorgonzol

Recipe Ingredients

8 oz	227g	Dried shaped pasta
		= (such as campanelle or fusilli)
2 tablespoons	30ml	Olive oil - or more as needed
1 teaspoon	5ml	Minced garlic - (to 2)
8 oz	227g	Sliced portobello mushrooms
1		Greens - rinsed, trimmed
		= (such as broccoli rabe, chard or
		Spinach)
2 tablespoons	30ml	Balsamic vinegar
4 oz	113g	Gorgonzola - (or to taste) - crumbled
1 3/4 cups	414ml	Artichoke hearts
		Crushed red pepper to taste - optional

Recipe Instructions

Bring saucepan of water to a boil over high heat. Add pasta, stirring well, and cook for 5 to 7 minutes, or until al dente. Remove from heat and drain, rinsing pasta under cold water.

Meanwhile, heat 2 tablespoons oil in large skillet over medium heat. When hot, saute garlic and portobello mushroom slices for 2 to 3 minutes. Turn slices over and continue cooking until softened. Add more oil, as needed

Slice trimmed greens crosswise into 1-inch-wide pieces. Add half bunch to skillet. When it cooks down, add remaining greens and balsamic vinegar, stirring often.

Add pasta, crumbled gorgonzola and artichoke hearts, and continue stirring until cheese melts. Remove from heat, season with crushed red pepper to taste, if desired, and serve.

This recipe yields 4 servings.

Wine Suggestion: Cabernet Franc is a grape varietal often blended with Cabernet Sauvignon because it is usually lighter, less acidic and more herbaceous. A good match here: Linden Vineyards Cabernet Franc.

Per Serving: 440 Cal; 18g Prot; 16g Total Fat (6 Sat. Fat); 56g Carb.; 30mg Chol; 620mg Sod.; 4g Fiber.

Description:

"Using an interesting pasta shape enhances the appeal of this robust, cheese-enriched main course."

Source:
Vegetarian Times, August 2002

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