Rigatoni With Shiitakes And Artichokes Recipe
Ingredients
| Olive oil | 3 Tablespoon | |
| Finely chopped shallots | 1⁄3 Cup (5.33 tbs) | |
| Red bell peppers | 2 , cut into strips | |
| Shiitake mushrooms | 8 Ounce | |
| Chopped garlic | 1 Tablespoon | |
| Chicken broth | 1 1⁄4 Cup (20 tbs) | |
| Canned quartered artichoke hearts | 14 Ounce, drained | |
| Grated lemon zest | 1 Teaspoon | |
| Fresh lemon juice | 3 Tablespoon | |
| Salt | 1 Teaspoon | |
| Hot red pepper flakes | 1⁄4 Teaspoon | |
| Freshly ground black pepper | 1⁄4 Teaspoon | |
| Chopped parsley | 2 Tablespoon | |
| Rigatoni | 16 Ounce, cooked and drained | |
| Shredded romano cheese/Shredded parmesan cheese | 1 Cup (16 tbs) |
Nutrition Facts
Serving size
Calories 493 Calories from Fat 123
% Daily Value*
Total Fat 14 g21.1%
Saturated Fat 4 g19.8%
Trans Fat 0 g
Cholesterol 17.3 mg5.8%
Sodium 719.4 mg30%
Total Carbohydrates 74 g24.7%
Dietary Fiber 8.4 g33.5%
Sugars 7.1 g
Protein 19 g37.3%
Vitamin A 38.6% Vitamin C 124.1%
Calcium 22.8% Iron 17.9%
*Based on a 2000 Calorie diet
Directions
Add the shallots; cook for 1 minute or until browned.
Add the bell peppers and shiitake mushrooms; cook for 10 minutes or until vegetables are tender, stirring occasionally.
Add the garlic; cook for 1 minute.
Add the chicken broth, artichokes, lemon zest and juice, salt, hot red pepper flakes and black pepper to the mushroom mixture; bring to a boil.
Reduce heat and simmer for 5 minutes.
Stir in the parsley.
Toss the hot rigatoni with the mushroom mixture and shredded Romano in a large bowl.
Chef
