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.

Summary

Difficulty LevelEasyServings6
CuisineCourse
MethodMain Ingredient
Interest Group

Ingredients

 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

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.
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