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Cafe's Artichoke & Mushroom Pasta Recipe

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This recipe for Cafe's Artichoke & Mushroom Pasta, by , is from The Perry Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Phyllis Perry Colbert
Added: Monday, July 14, 2008


6 oz dry cappellini
3 tbsp virgin olive oil
1 3/4 c fresh or frozen artichoke hearts, blanched, cleaned & sliced thin (about 6 oz)
3 c fresh mushrooms, cleaned & sliced thin
1 1/2 tsp garlic, thinly sliced
1 tsp dry oregano
1 1/2 c chicken stock, full strength
1 tsp lemon zest
2 tsp fresh lemon juice
1 1/2 tbsp chopped parsley
2-3 tbsp sweet butter, soft
Salt & fresh ground pepper to taste
Asiago cheese, grated (garnish)

In a large stockpot of boiling water, cook cappellini until al dente. Drain, rinse with cool water, drain again, and toss with 1 tbsp olive oil. Set aside.
In a large saute pan over medium-high heat, heat 2 tbsp olive oil. Add artichoke hearts, mushrooms, garlic, and oregano. Saute until lightly golden. Add chicken stock, lemon zest, and lemon juice. Increase heat, and heat through quickly. Add cooked pasta, chopped parsley, and salt & pepper to taste. Toss mixture until heated. Remove from heat. Add sweet butter, tossing gently. Serve pasta topped with grated Asiago cheese.

Number Of Servings:
Number Of Servings:
2 servings as main course, 4 servings as an appetizer




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