| 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.
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