Fafalle with Mushrooms and Artichokes

By linda1949

Ingredients

• 1 lb. Barilla Farfalle
• 4 tablespoons extra virgin olive oil
• 2 cloves garlic, minced
• 2 pkgs. (9 oz. each) frozen artichoke hearts
• 1/2 lb. shitake mushrooms, stems discarded, caps sliced
• 2 large tomatoes, chopped
• 2 teaspoons each: chopped fresh mint, rosemary and thyme
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1/4 cup grated romano cheese

Preparation

Step 1

Cook pasta as directed.

Meanwhile, in a large skillet, heat olive oil over medium-high heat. Add garlic, saute 1 minute. Add mushrooms, saute 5 minutes or until tender. Add artichoke hearts, tomatoes, mint, rosemary, thyme, salt and pepper. Cook 5 minutes or until artichokes are cooked through.

Drain pasta, reserving 1/2 cup of pasta water. Place pasta and reserved pasta water in serving bowl. Add mushroom-artichoke sauce and cheese; toss. Serve immediately.