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Artichoke and Mushroom Pasta
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|6 oz rotini pasta|
|3 Tbsp. olive oil|
|8 oz. mushrooms, sliced|
|2 garlic cloves, thinly sliced|
|1 tsp. oregano, dried|
|1 9 oz.package frozen artichoke hearts, thinly sliced, thawed|
|2 cups chicken stock or canned low-salt broth|
|2 tsp. fresh lemon juice|
|1 tsp. lemon peel, grated|
|1/4 tsp. red pepper, dried and crushed|
|5 Tbsp. butter, room temperature|
|1 tsp. parsley, chopped|
|3/4 cup BelGioioso Asiago, grated|
|to taste additional BelGioioso Asiago, grated|
- Cook pasta in pot of salted boiling water until al dente. Drain. Toss pasta with 1 Tbsp. oil.
- Heat 2 Tbsp. oil in heavy large skillet over mediumhigh heat. Add mushrooms, garlic and oregano; sauté until golden, about 4 minutes. Add artichokes; sauté 3 minutes. Add stock, lemon juice and peel and crushed red pepper and cook until slightly thickened, about 5 minutes. Add butter; whisk until just melted. Add pasta and parsley; toss until pasta is coated and heated through. Add 3/4 cup BelGioioso Asiago and toss to coat. Season to taste with salt and pepper.
- Transfer to large bowl. Serve, topping with additional cheese.
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