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Artichoke and Mushroom Pasta

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Serves 2


Ingredients:

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

Directions:

  1. Cook pasta in pot of salted boiling water until al dente. Drain. Toss pasta with 1 Tbsp. oil.
  2. 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. 
  3. Transfer to large bowl. Serve, topping with additional cheese.
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