Rigatoni With Shiitakes And Artichokes
|Olive oil||3 Tablespoon|
|Finely chopped shallots||1⁄3 Cup (5.33 tbs)|
|Red bell peppers||2 , cut into strips|
|Shiitake mushrooms||8 Ounce|
|Chopped garlic||1 Tablespoon|
|Chicken broth||1 1⁄4 Cup (20 tbs)|
|Canned quartered artichoke hearts||14 Ounce, drained|
|Grated lemon zest||1 Teaspoon|
|Fresh lemon juice||3 Tablespoon|
|Hot red pepper flakes||1⁄4 Teaspoon|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Chopped parsley||2 Tablespoon|
|Rigatoni||16 Ounce, cooked and drained|
|Shredded romano cheese/Shredded parmesan cheese||1 Cup (16 tbs)|
Heat the olive oil in a 12 inch skillet over medium heat.
Add the shallots; cook for 1 minute or until browned.
Add the bell peppers and shiitake mushrooms; cook for 10 minutes or until vegetables are tender, stirring occasionally.
Add the garlic; cook for 1 minute.
Add the chicken broth, artichokes, lemon zest and juice, salt, hot red pepper flakes and black pepper to the mushroom mixture; bring to a boil.
Reduce heat and simmer for 5 minutes.
Stir in the parsley.
Toss the hot rigatoni with the mushroom mixture and shredded Romano in a large bowl.