Penne With Artichokes And Mushrooms

Ingredients

• 2 tablespoons, plus 2 teaspoons, olive oil
• 2 large shallots, peeled and minced
• 4 cups stemmed and quartered shiitake mushrooms
• 2 13 3/4-ounce cans artichoke hearts, well drained and quartered
• 1 teaspoon salt, plus more to taste
• Freshly ground pepper to taste
• 1 pound penne

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    643 calories; 11 grams fat; 1 gram saturated fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 116 grams carbohydrates; 17 grams dietary fiber; 9 grams sugars; 23 grams protein; 782 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

1. Heat 2 teaspoons of the olive oil in a large, nonstick skillet over medium heat. Add the shallots and cook until softened, about 2 minutes. Add the mushrooms and cook until tender, about 10 minutes. Stir in the artichoke hearts and cook for 2 minutes. Season with the salt and pepper.
2. Meanwhile, bring a large pot of lightly salted water to the boil. Add the penne and cook just until tender. Drain. Place in a large bowl. Toss in the artichoke mixture and the remaining 2 tablespoons of olive oil. Season with additional salt and pepper if needed. Divide among 4 plates and serve immediately.

20 minutes