Ingredients
- 4 ounces cremini mushrooms
- sliced
- 1 red bell pepper
- chopped
- 1 yellow bell pepper
- chopped
- 4 garlic cloves
- minced
- 2 teaspoons olive oil
- 0.5 (15 ounce) can artichoke hearts
- drained and cut into fourths
- 2 tablespoons fresh parsley
- minced
- salt and pepper
- 12 ounces pasta
- cooked warm
- 14 cup feta cheese
- crumbled
- 2 tablespoons walnuts
- coarsely chopped
Instructions
- Saute mushrooms, bell peppers and garlic in olive oil in a large skillet until tender, 3-5 minutes.
- Add artichoke hearts and parsley; cook until hot through, 3-4 minutes.
- Season to taste with salt and pepper.
- Spoon vegetable mixture over pasta and toss.
- Spoon onto plates, sprinkle with feta and walnuts and serve.
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