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.


Difficulty LevelEasyServings6
MethodMain Ingredient
Interest Group


 Olive oil3 Tablespoon
 Finely chopped shallots1⁄3 Cup (5.33 tbs)
 Red bell peppers2 , cut into strips
 Shiitake mushrooms8 Ounce
 Chopped garlic1 Tablespoon
 Chicken broth1 1⁄4 Cup (20 tbs)
 Canned quartered artichoke hearts14 Ounce, drained
 Grated lemon zest1 Teaspoon
 Fresh lemon juice3 Tablespoon
 Salt1 Teaspoon
 Hot red pepper flakes1⁄4 Teaspoon
 Freshly ground black pepper1⁄4 Teaspoon
 Chopped parsley2 Tablespoon
 Rigatoni16 Ounce, cooked and drained
 Shredded romano cheese/Shredded parmesan cheese1 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 mg

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


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.