Using an interesting pasta shape enhances the appeal of this robust, cheese-enriched main course.
- 8 oz. dried shaped pasta, such as campanelle or fusilli
- 2 Tbs. olive oil, or more as needed
- 1 to 2 tsp. minced garlic
- 8 oz. sliced portobello mushrooms
- 1 bunch greens, such as broccoli rabe, chard or spinach, rinsed and trimmed
- 2 Tbs. balsamic vinegar
- 4 oz. gorgonzola, or to taste, crumbled
- 1 ¾ cups artichoke hearts
- Crushed red pepper to taste, optional
- Bring saucepan of water to a boil over high heat. Add pasta, stirring well, and cook for 5 to 7 minutes, or until al dente. Remove from heat and drain, rinsing pasta under cold water.
- Meanwhile, heat 2 tablespoons oil in large skillet over medium heat. When hot, sauté garlic and portobello mushroom slices for 2 to 3 minutes. Turn slices over and continue cooking until softened. Add more oil, as needed
- Slice trimmed greens crosswise into 1-inch-wide pieces. Add half bunch to skillet. When it cooks down, add remaining greens and balsamic vinegar, stirring often.
- Add pasta, crumbled gorgonzola and artichoke hearts, and continue stirring until cheese melts. Remove from heat, season with crushed red pepper to taste, if desired, and serve.
Cabernet Franc is a grape varietal often blended with Cabernet Sauvignon because it is usually lighter, less acidic and more herbaceous. A good match here: Linden Vineyards Cabernet Franc.
- Serving Size: 4 Servings
- Calories: 440
- Carbohydrate Content: 56 g
- Cholesterol Content: 30 mg
- Fat Content: 16 g
- Fiber Content: 4 g
- Protein Content: 18 g
- Saturated Fat Content: 6 g
- Sodium Content: 620 mg