Pasta - Little Ears with Artichoke Hearts, Mushrooms, and Peppers

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* Exported from MasterCook *

 

" Little Ears " with Artichoke Hearts, Mushrooms, and Peppers

 

Recipe By :Phyllis Magida and Sue Spitler - Skinny Vegetarian Entrees

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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4 ounces shiitake or cremini mushrooms -- sliced

1 red bell pepper -- coarsely chopped

1 yellow bell pepper -- coarsely chopped

4 cloves garlic -- minced

2 teaspoons olive or vegetable oil

1 15 oz can artichoke hearts -- rinsed, drained, cut into fourths

2 tablespoons parsley -- minced

salt to taste

pepper to taste

3 cups (12 oz) orecchietti (little ears) -- cooked, warm

1/4 cup (1 1/4 oz) feta cheese -- crumbled

2 tablespoons walnuts -- coarsely chopped

 

Saute mushrooms, peppers, and garlic in oil in large skillet until tender, 3-5

minutes. Add artichoke hearts and parsley; cook until hot through, 3-4 minutes.

Season to taste with salt and pepper.

Spoon vegetable mixture over pasta and toss. Spoon onto plates; sprinkle with

feta cheese and walnuts.

 

Description:

" Because of their shape, orecchiette are often called " little ears. "

Other pasta shapea, such as cappelletti (little hats), farfalle (bow

ties), or rotini (corkscrews) can be substituted. "

 

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Per serving: 123 Calories (kcal); 5g Total Fat; (29% calories from fat); 7g

Protein; 18g Carbohydrate; 8mg Cholesterol; 208mg Sodium

Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 3 Vegetable; 0 Fruit; 1/2 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0