Sunday, March 2, 2014

Lemon Pasta with Mushrooms and Artichokes

I wasn't up to cooking much last night (nothing elaborate) and was poking through the fridge to see if there was anything quick and easy I could come up with. I had gone to Sam's Club earlier in the day and bought some beautiful Meyer Lemons, artichokes and cherry tomatoes. We are low in the meat department too. We have successfully used up the majority of meat that had been in our freezer...for a while...and I thought to my self, "Self, what to do? What to do?" Lemon pasta! Quick, easy and so very flavorful. I found a can of olives, preferably, you would use kalamata olives being that this tends to be on the Greek/Mediterranean side in flavor, but since I had been challenging myself on using up pantry items, I used normal black olives. with a game plan in mind, I set about making dinner. Quick and easy to put together, and the flavors are simple and excellent! Hope you enjoy!

8 ounces spaghetti
1 pkg crimini mushrooms, sliced
1 shallot, diced
3 cloves garlic, minced
1 tbsp butter, unsalted
1 cup Pinot Grigio
1 cup chicken stock
zest of 2 lemons
1/4 cup fresh lemon juice
1 teaspoon fresh chopped oregano or parsley
1 8 ounce jar black olives, chopped (preferably use kalamata olives)
12 ounces artichoke hearts in oil, drained
1/2 cup pasta water (reserve from cooking the pasta before draining)
1 cup block feta, crumbled
Salt and pepper to taste

In a tablespoon of extra virgin olive oil, sauté the shallots until translucent. Add in the butter, mushrooms and garlic and continue sautéing for about 7 – 10 minutes. Add the wine and chicken stock and turn on simmer letting the alcohol cook out. While mushroom mixture is sautéing begin cooking your pasta to al dente. In the mushroom mixture, add the lemon zest, and lemon juice and continue simmering. Drain the pasta, reserving a ½ cup of the pasta water.  In the mushroom mixture, stir on the olives, artichokes, feta cheese and the fresh herbs. Stir until well combined. Add the drained pasta to the mixture along with the reserved pasta water and continue stirring gently 2 - 3 minutes until the sauce thickens. Season to taste with salt and pepper. Serve with a garnish of chopped cherry tomatoes.

And as a side note, one of my to do's this year...take a photography class. My pictures leave little to be desired...but you get the idea ;)!!

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