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Categories:
olive oil mushrooms garlic thyme red bell pepper frozen artichoke hearts whipping cream vegetable stock Parmesan Parmesan
Viewed: 89 - Published at: 2 years agoIngredients
- 4 Tbsp. olive oil
- 1 lb. mushrooms, sliced
- 3 large garlic cloves, pressed
- 1 tsp. dried thyme, crumbled
- 1 large red bell pepper, coarsely chopped
- 1 (9 oz.) pkg. frozen artichoke hearts, thawed and drained
- 1 c. whipping cream
- 1/2 c. vegetable stock or milk
- 1/2 c. grated Parmesan
- 1 lb. spinach fettuccine
- additional grated Parmesan
Method
- Heat 3 tablespoons oil in heavy, large skillet over high heat. Add mushrooms, garlic and thyme and saute until mushrooms are golden, about 6 minutes.
- Add bell pepper and saute 3 minutes. Add artichoke hearts, cream, stock and 1/2 cup cheese and simmer 3 minutes.
- Season to taste with salt and pepper.
- Cook fettuccine in large pot of boiling, salted water until just tender but still firm to bite.
- Drain.
- Transfer to bowl.
- Toss with remaining 1 tablespoon oil.
- Pour sauce over.
- Serve, passing additional cheese separately.
