Quick Fix: Pappardelle with Artichoke Hearts and Mushrooms is a quick veggie dinner with taste of Italy

Linda Gassenheimer | Tribune News Service

Enjoy a little taste of Italy with this quick vegetarian dinner. It’s made with pappardelle. These are large, very broad, flat pasta noodles, similar to wide fettuccine. They originated from the region of Tuscany. Marinated artichoke hearts, meaty mushrooms and fresh tomatoes create a rich sauce that is perfect with the wide pasta. It’s topped off with some freshly grated Parmesan cheese.

Helpful Hints:

— You can use large or wide fettucine noodles instead of pappardelle.

— You can use any type of mushroom.

— You can use 4 crushed garlic cloves instead of minced garlic.

Countdown:

— Prepare all ingredients.

— Place water for pasta on to boil.

— Saute sauce ingredients.

— Finish pasta and add sauce.

Shopping List:

To buy: 1/4 pound pappardelle, 1 jar or can marinated artichoke hearts (12 ounces needed), 2 large tomatoes, 1 container minced garlic, 1 container sliced portobello mushrooms, 1 small package broken walnuts, 1 small piece Parmesan cheese, 1 can olive oil spray and 1 bunch fresh basil.

Staples: olive oil, onion, salt and black peppercorns.

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PAPPARDELLE WITH ARTICHOKE HEARTS AND MUSHROOMS

Recipe by Linda Gassenheimer

1/4 pound pappardelle pasta

Olive oil spray

1 cup sliced onion

2 cups jar or can marinated artichoke hearts, drained and cut in half

2 teaspoons minced garlic

2 cups diced tomatoes

2 cups sliced portobello mushrooms

1 tablespoon olive oil

1/4 cup broken walnuts

1 cup fresh basil leaves torn into small pieces

1/4 cup grated Parmesan cheese

Salt and freshly ground black pepper

Place a large saucepan filled with water on to boil for the pasta. When the water boils add the pappardelle and cook 8 to 10 minutes.

Meanwhile, heat a large nonstick skillet over medium-high heat and spray with olive oil spray. Add the onion and cook for 4 to 5 minutes. Add the artichoke hearts, garlic, tomatoes and mushrooms. Continue to cook for 5 minutes stirring as the vegetables saute.

Remove 1/4 cup pasta water to a large bowl and drain pasta when it is finished cooking. Add olive oil to the bowl. Mix well and add the pasta. Add sauce from skillet to the bowl. Add walnuts, basil and salt and pepper to taste. Toss well. Divide between two dinner plates. Sprinkle parmesan cheese on top.

Yield 2 servings.

Per serving: 555 calories (37% from fat), 22.6 g fat (3.5 g saturated, 7.9 g monounsaturated), 9 mg cholesterol, 22.3 g protein, 72.3 g carbohydrates, 8.7 g fiber, 575 mg sodium.

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