MENU
 
 
 
 

  • "Little Ears" With Artichoke Hearts, Mushrooms, And Peppers

    0 votes
    "Little Ears" With Artichoke Hearts, Mushrooms, And Peppers
    Servings: 4
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 4 ounce shiitake or possibly cremini mushrooms, sliced
    • 1 x red bell pepper, coarsely minced
    • 1 x yellow bell pepper, coarsely minced
    • 4 x cloves garlic, chopped
    • 2 tsp olive or possibly vegetable oil
    • 1 x 15 ounce can artichoke hearts, rinsed, liquid removed, cut into fourths
    • 2 Tbsp. parsley, chopped salt to taste pepper to taste
    • 3 c. (12 ounce) orecchietti (little ears), cooked, hot
    • 1/4 c. (1 1/4 ounce) feta cheese, crumbled
    • 2 Tbsp. walnuts, coarsely minced

    Directions

    1. Saute/fry mushrooms, peppers, and garlic in oil in large skillet till tender, 3-5 min. Add in artichoke hearts and parsley; cook till warm through, 3-4 min. Season to taste with salt and pepper.
    2. Spoon vegetable mix over pasta and toss. Spoon onto plates; sprinkle with feta cheese and walnuts.
    3. Description:"Because of their shape, orecchiette are often called "little ears." Other pasta shapea, such as cappelletti (little hats), farfalle (bow ties), or possibly rotini (corkscrews) can be substituted."

    Similar Recipes

    Leave a review or comment