Angel Hair with Sun-Dried Tomatoes and Shiitake Mushrooms

Total time: 10min   Serves: 6

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Ingredients
 1 (6 oz.) marinated artichoke hearts, drained
 0.50 cup olive oil
 4 garlic clove, minced
 2 cups fresh shiitake mushrooms, sliced
 0.25 cup sliced sundried tomatoes packed in oil, drained
 0.50 cup chopped parsley
 0.50 tsp salt
 0.25 tsp ground black pepper
 16 oz Creamette® Angel Hair
 0.25 cup grated Parmesan cheese
Cooking Directions
1

 Drain artichokes, reserving liquid; chop. 

2

 In large skillet over medium heat, add olive oil and reserved artichoke liquid. Add garlic, mushrooms and tomatoes; cook 3 minutes, stirring occasionally.

3

 Add artichokes, parsley, salt and pepper. Cook over low heat, stirring occasionally, until thoroughly heated. 

4

 Meanwhile, prepare pasta according to package directions.

5

 Toss hot cooked pasta thoroughly with cheese and sauce. Serve immediately. 

Ingredients

Ingredients
 1 (6 oz.) marinated artichoke hearts, drained
 0.50 cup olive oil
 4 garlic clove, minced
 2 cups fresh shiitake mushrooms, sliced
 0.25 cup sliced sundried tomatoes packed in oil, drained
 0.50 cup chopped parsley
 0.50 tsp salt
 0.25 tsp ground black pepper
 16 oz Creamette® Angel Hair
 0.25 cup grated Parmesan cheese

Directions

Cooking Directions
1

 Drain artichokes, reserving liquid; chop. 

2

 In large skillet over medium heat, add olive oil and reserved artichoke liquid. Add garlic, mushrooms and tomatoes; cook 3 minutes, stirring occasionally.

3

 Add artichokes, parsley, salt and pepper. Cook over low heat, stirring occasionally, until thoroughly heated. 

4

 Meanwhile, prepare pasta according to package directions.

5

 Toss hot cooked pasta thoroughly with cheese and sauce. Serve immediately. 

Angel Hair with Sun-Dried Tomatoes and Shiitake Mushrooms

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