Ingredients
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1 pound angel hair pasta
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¼ cup extra virgin olive oil
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2 cloves garlic, minced
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2 bulbs shallots, minced
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1 pound shiitake mushrooms, thinly sliced
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½ teaspoon dried thyme
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½ cup white wine
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4 (6 ounce) cans marinated artichoke hearts, drained and chopped
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¼ cup small capers
Directions
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Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
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Heat oil in a large heavy skillet over low heat; sweat garlic and shallots until they start to become aromatic. Increase heat to medium and add mushrooms and thyme; saute until mushrooms begin to soften, about 3 minutes. Deglaze pan with wine and simmer 2 minutes. Stir in artichokes and capers and simmer 2 to 3 minutes more.
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Pour mushroom mixture over pasta and serve.
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Nutrition Facts (per serving)
354 | Calories |
13g | Fat |
51g | Carbs |
10g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 354 | |
% Daily Value * | |
Total Fat 13g | 17% |
Saturated Fat 1g | 5% |
Sodium 562mg | 24% |
Total Carbohydrate 51g | 19% |
Dietary Fiber 7g | 23% |
Total Sugars 4g | |
Protein 10g | 21% |
Vitamin C 20mg | 22% |
Calcium 12mg | 1% |
Iron 2mg | 12% |
Potassium 239mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.