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Because of their shape, orechiette pasta are called “little ears.” Other pasta shapes such as penne, rotini or bow ties can be substituted in this recipe.
Ingredients
10 ounces (285g) orrechiette pasta
1 tsp (5mL) olive oil
4 cloves garlic, minced
1 cup (190g) yellow bell pepper, chopped
1 cup (190g) red bell pepper, chopped
4 ounces (115g) mushrooms, sliced
7 ounces (200g) artichoke hearts, cut into fourths
2 Tbsp (5g) parsley, minced, fresh
1/4 tsp (2g) salt (sea salt if on a corn-free diet*)
1/4 tsp (1g) pepper
1/4 cup (30g) Parmesan cheese*, grated
2 Tbsp (15g) walnuts, coarsely chopped
Directions
In a large pot, heat water to a boil. Cook pasta in rapidly boiling water.
While pasta is cooking, heat oil in a large skillet. Sauté garlic and peppers in oil for 2 minutes. Stir in mushrooms and cook until tender. Add artichoke hearts and parsley, cook until heated through. Season with salt and pepper.
Spoon vegetable mixture over drained pasta and toss. Spoon onto plates and sprinkle with cheese and walnuts.
