Rigatoni With Shiitakes And Artichokes Recipe
Rigatoni With Shiitakes And Artichokes is a delicious side dish recipe that you will simply love to serve to your loved ones. I am sure, once you try this Rigatoni With Shiitakes And Artichokes, you will always crave for some more.
Ingredients
3 tablespoons olive oil
1/3 cup finely chopped shallots
2 red bell peppers, cut into strips
8 ounces shiitake mushrooms
1 tablespoon chopped garlic
1 1/4 cups chicken broth
1 (14 ounce) can quartered artichoke hearts, drained
1 teaspoon grated lemon zest
3 tablespoons fresh lemon juice
1 teaspoon salt
1/4 teaspoon hot red pepper flakes
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped parsley
16 ounces rigatoni, cooked, drained
1 cup shredded Romano or Parmesan cheese
Directions
Heat the olive oil in a 12 inch skillet over medium heat.
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.
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.
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