Bow Tie Pasta With Mushrooms, Tomatoes And Artichokes
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Home3 | 1 | Servings | |
INGREDIENTS
| 1/4 | c | Diced red onion |
| 1/4 | c | Chopped scallions |
| 1/4 | c | Olive oil |
| 1 | c | Sliced white mushrooms |
| 1 | c | Sliced shitake mushrooms |
| 1 | 6 oz. jar artichoke hearts – | |
| drained | ||
| 1 1/2 | c | Diced tomatoes |
| 1 | c | Fresh or frozen peas |
| 1/2 | c | Sliced black olives |
| 1/4 | c | White wine |
| 1/2 | c | Chopped parsley |
| 1/4 | c | Chopped basil |
| Salt and pepper | ||
| 1 | lb | Cooked bow tie pasta |
| 1/2 | c | Feta cheese |
INSTRUCTIONS
Directions: In a large saut pan heat the olive oil. Add the red onion and scallions. Saut briefly until tender. Place the mushrooms and artichokes into the pan and cook for 2-3 minutes. Add the tomatoes, peas, and black olives and continue to cook for 5 minutes to incorporate flavors. Finally add the white wine, parsley, basil, salt and pepper. Stir to combine. To serve, toss with the cooked pasta and top with crumbled feta cheese. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 3045
Calories From Fat: 809
Total Fat: 91.9g
Cholesterol: 66.8mg
Sodium: 3309.2mg
Potassium: 4604.9mg
Carbohydrates: 455.2g
Fiber: 62.3g
Sugar: 21.2g
Protein: 108.6g