Ingredients Jump to Instructions ↓

  1. 8 oz 227g Dried shaped pasta

  2. 2 tablespoons 30ml Olive oil - or more as needed

  3. 1 teaspoon 5ml Minced garlic - (to 2)

  4. 8 oz 227g Sliced portobello mushrooms

  5. 1 Greens - rinsed, trimmed

  6. 2 tablespoons 30ml Balsamic vinegar

  7. 4 oz 113g Gorgonzola - (or to taste) - crumbled

  8. 1 3/4 cups 414ml Artichoke hearts Crushed red pepper to taste - optional

Instructions Jump to Ingredients ↑

  1. 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."


Send feedback