Wild Mushroom Rigatoni
Servings
4 Servings
Ingredients
- 2 tablespoons olive oil divided
- 2 8-ounce packages wild mushrooms or portobellos, chopped
- 8 ounces frozen artichoke bottoms or hearts thawed and coarsely chopped
- 2 cloves garlic minced
- 1 ½ teaspoons kosher salt
- Freshly cracked black pepper
- 4 ounces package sun-dried tomatoes coarsely chopped
- 1 cup white wine
- 4 cups vegetable broth or water
- 1 1-pound box spelt or other rigatoni
- ½ cup parsley
- ⅔ cup shredded parmesan
Instructions
- Heat a large, deep saute pan with 1 tablespoon evoo over medium high heat.
- Add mushrooms and saute until browned. Add artichokes and saute until golden. Add garlic, season with salt and pepper and stir until fragrant, about 1 minute.
- Add sun-dried tomatoes, wine, broth, pasta and stir.
- Cover and cook for 10 to 12 minutes, until liquid is absorbed and pasta is al dente. Stirring occasionally throughout cooking.
- Remove from heat, mix in parsley. Serve with a drizzle of evoo and a sprinkle of parmesan.
Nutrition
Nutrition Facts
Wild Mushroom Rigatoni
Amount per Serving
Calories
594
% Daily Value*
Fat
10.1
g
16
%
Sodium
1094
mg
48
%
Carbohydrates
102
g
34
%
Fiber
9.5
g
40
%
Sugar
10
g
11
%
Protein
21.3
g
43
%
* Percent Daily Values are based on a 2000 calorie diet.