Wednesday, November 7, 2007

Pasta with portobellos and artichokes

Whole wheat pasta
2 portobello mushrooms, sliced medium
1 16 oz can of artichoke hearts, halved or quartered
2 cloves of garlic
olive oil
parmesean
fresh or dried herbs (italian seasoning)
lemon juice (?)

Boil pasta according to directions. Saute mushrooms and garlic briefly in olive oil. You don't want them mushy! Add seasonings. Mix with pasta. Serve with parmesean.

Optional:
Deglaze pan with stock. Reduce for a light sauce.
Add chicken, shrimp, or tofu.

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