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Monday, November 1, 2010

Fusilli with Artichoke Hearts

Fusilli with Artichoke Hearts

Serve with abundant amounts of fresh parmesan heaped on top, it makes the difference!

12 oz Fusilli pasta
2 tablespoons olive oil
1 onion, finely chopped
8 oz fresh mushrooms, sliced
1 can artichoke hearts, drained and quartered
1 jar Classico wine and herb sauce or something similar
1/4 cup chopped parsley
salt and freshly ground pepper
freshly grated Parmesan or Romano cheese

1. Cook Fusilli according to package directions.

2. In a large skilled, heat oil over medium heat. Add onion and mushrooms. Cook until vegetables are tender, about 6 to 7 minutes.  Add artichoke hearts, pasta sauce and parsley. Simmer, stirring occasionally about 4 to 5 minutes. Season with salt and pepper to taste.

3. Toss fusilli with sauce and serve topped with cheese.

From " The Classico Pasta Sauce Cookbook" page 54

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