"Little Ears" With Artichoke Hearts, Mushrooms, And Peppers Recipe
Servings: 4
Ingredients
- 4 ounce shiitake or possibly cremini mushrooms, sliced
- 1 x red bell pepper, coarsely minced
- 1 x yellow bell pepper, coarsely minced
- 4 x cloves garlic, chopped
- 2 tsp olive or possibly vegetable oil
- 1 x 15 ounce can artichoke hearts, rinsed, liquid removed, cut into fourths
- 2 Tbsp. parsley, chopped salt to taste pepper to taste
- 3 c. (12 ounce) orecchietti (little ears), cooked, hot
- 1/4 c. (1 1/4 ounce) feta cheese, crumbled
- 2 Tbsp. walnuts, coarsely minced
Directions
- Saute/fry mushrooms, peppers, and garlic in oil in large skillet till tender, 3-5 min. Add in artichoke hearts and parsley; cook till warm through, 3-4 min. Season to taste with salt and pepper.
- Spoon vegetable mix over pasta and toss. Spoon onto plates; sprinkle with feta cheese and walnuts.
- Description:"Because of their shape, orecchiette are often called "little ears." Other pasta shapea, such as cappelletti (little hats), farfalle (bow ties), or possibly rotini (corkscrews) can be substituted."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 81g | |
| Recipe makes 4 servings | |
| Calories 86 | |
| Calories from Fat 48 | 56% |
| Total Fat 5.45g | 7% |
| Saturated Fat 1.77g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 110mg | 5% |
| Potassium 211mg | 6% |
| Total Carbs 6.65g | 2% |
| Dietary Fiber 2.8g | 9% |
| Sugars 1.68g | 1% |
| Protein 3.3g | 5% |
