Shaped Pasta with Green Vegetables, Artichokes, Mushrooms, and Gorgonzola

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Wine pairing recommendation Cabernet Franc is a varietal grape often blended with Cabernet Sauvignon, as the latter is usually lighter, less acidic, and more herbaceous. A good choice would be: Cabernet Franc from Linden Vineyards.

Ingredients

Campanelle Pasta - 8.8 oz
Olive Oil - 2 tablespoons
Ground Dried Garlic - 2 teaspoons
Mushrooms - 8.8 oz
Herbs - 1 bunch
Balsamic Vinegar - 2 tablespoons
Gorgonzola Cheese - 4.2 oz
Artichokes - 12.3 oz
Ground red pepper - to taste

Step by Step guide

Step 1

In a large pot, bring water to a boil over high heat. Add the pasta, stirring well, and cook for 5-7 minutes or until al dente. Remove from heat and rinse the pasta under cold water.

Step 2

Meanwhile, heat 2 tablespoons of oil in a large skillet over medium heat. When the skillet is hot, sauté the garlic and mushroom pieces for 2-3 minutes. Flip the pieces and cook until they soften. Add more oil if necessary.

Step 3

Slice the prepared vegetables into thin pieces. Place half of the sliced vegetables in the skillet. When they reduce, stirring frequently, add the remaining vegetables and balsamic vinegar.

Step 4

Add the pasta, grated gorgonzola cheese, and artichoke hearts, and continue stirring until the cheese melts. Remove from heat, season with ground red pepper to taste if desired, and serve.