So I had a couple of ingredients that needed to be used ASAP, and it caused me to start thinking of creative ways to use both in the same dish without too much fuss. Being that I also happened to have less than half a bag of penne, I naturally decided I'd have to create a pasta dish. The two ingredients I had were 3 cloves of garlic and an opened can of artichoke hearts, both of which only had a few days before they got on the wrong side of good. Anywho, here's what I came up with:
Garlic-Artichoke Pasta
Olive oil (about 1/2 cup, divided)
3 cloves of garlic, crushed
1/2 cup red bell pepper, julienned or diced
1 can artichoke hearts, drained
1/2 small can sliced mushrooms, drained
1 1/2 cups dry penne
1/4 cup or so, grated Parmesan cheese
salt & pepper to taste
Put pasta on to cook with salted water. While pasta cooks, saute garlic and peppers in large (10 inch) skillet for about 3-4 minutes. Add artichoke hearts and mushrooms. Cook an additional 3-4 minutes, until pepper is just about tender and everything is warmed through. By this time, the pasta should be just about done. You want to pull it before it gets overcooked. Drain pasta, and put into a serving dish. Remove veggies from heat and add to pasta. Toss with cheese and remaining olive oil. Serve warm. (2-3 servings).
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