Saturday, June 5, 2010

Wednesday Pasta

Makes about two servings, or one big one if you're very hungry.

2 cups uncooked whole-wheat pasta shells
1-3 oz. package mixed cremini, oyster, and portobello mushrooms
1 shallot, sliced thin
1 red bell pepper, diced
1 can quartered artichoke hearts
6 oz. goat cheese
Extra-virgin olive oil
Salt and pepper to taste

Sauté pepper, shallot, and mushrooms in a little olive oil until slightly softened. Add artichokes and stir just until heated through.
Meanwhile, cook pasta in salted water to al dente. Drain.
Mix hot pasta with goat cheese, stirring well until cheese is reduced to a creamy sauce.
Add vegetables to pasta and mix well.
Serve with a salad of mixed spring greens and herbs, with a glass of Pinot Grigio.


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