Morning Buzz

Creamy Artichoke and Mushroom Penne

From Stop and Smell the Rosemary


3 Tablespoons unsalted butter
¼ cup minced onion
1 clove garlic, crushed
8 ounces fresh mushrooms, sliced
1 cup artichoke hearts, chopped
1 cup heavy whipping cream
2 Tablespoons capers, rinsed and drained
Salt and freshly ground pepper
12 ounces penne pasta, cooked al dente
1 ounce Parmesan cheese, freshly grated (¼ cup)
2 Tablespoons chopped fresh parsley

Recipe directions: 

Melt butter in a large skillet over medium-high heat. Add onion and garlic. Sauté until tender, but not brown. Add mushrooms. Sauté 5 minutes. Stir in artichokes, heating thoroughly, about 2 to 3 minutes. Place artichoke mixture in a bowl and set aside. Return skillet to heat and add cream. Boil until cream is reduced to one half. Add artichoke mixture and capers to cream. Stir until combined. Season with salt and pepper. Toss warm sauce with pasta. Gently stir in Parmesan and parsley. Serve immediately. Serves 6 to 8.

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