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Ingredients
- 1 small red bell pepper
- 2 tablespoons extra-virgin olive oil
- 4 oz pre-sliced baby portabella mushrooms
- 1 (14-oz) can quartered artichoke hearts (drained)
- 1 1/2 cups water
- 1/4 cup white wine
- 1 (4.6-oz) box Italian herb pasta mix
- 3 tablespoons grated Parmesan cheese
Details
Preparation time 15mins
Cooking time 30mins
Adapted from publix.com
Preparation
Step 1
Steps
1.Preheat large sauté pan on medium-high 2–3 minutes. Cut pepper into thin strips. Place oil in pan and then add peppers and mushrooms; cook and stir 2–3 minutes or until vegetables begin to soften.
2.Stir in artichokes, water, wine, and contents of seasoning packet (from pasta mix); bring to a boil.
3.Stir in pasta. Cover and reduce heat to medium-low; cook and stir 8–12 minutes or until pasta is tender. Sprinkle with cheese and serve.
CALORIES (per 1/6 recipe) 170kcal; FAT 7g; CHOL 5mg; SODIUM 460mg; CARB 21g; FIBER 2g; PROTEIN 6g; VIT A 25%; VIT C 110%; CALC 6%; IRON 8%
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