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 3/4 cups artichoke hearts
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.
- 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