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Ingredients
- 12 oz. spaghetti
- 1 clove minced garlic
- 1 tsp. olive oil
- 2 Tbsp. chopped fresh parsley
- 1 (12 oz.) jar marinated artichoke hearts
- 8 mushrooms, sliced
- salt and pepper to taste
Method
- Bring 4 to 6 quarts of salted water to a boil.
- In a skillet, cook the garlic in olive oil over low heat until soft.
- Add sliced mushrooms and cook until slightly softened.
- Coarsely chop artichoke hearts and add with marinade from jar to skillet with parsley, salt and pepper.
- Cook spaghetti in rapidly boiling water; drain.
- Toss the sauce with hot cooked pasta.
- Serves 4.
