Recipe: Spaghetti with Artichoke and Mushroom Sauce

SPAGHETTI WITH ARTICHOKE AND MUSHROOM SAUCE

12 ounces spaghetti
1 garlic clove, minced
1 teaspoon olive oil
8 mushrooms, sliced
1 (12 ounce) jar marinated artichoke hearts
2 tablespoons chopped fresh parsley
salt and black pepper, freshly ground (to taste)

Bring 4 to 6 quarts of salted water to a boil.

In a skillet, cook the garlic in olive oil over low heat until soft. Add sliced mushrooms and cook until slightly softened.

Coarsely chop artichoke hearts and add with marinade from jar to skillet along with the parsley, salt, and pepper.

Cook spaghetti in rapidly boiling water; drain. Toss the sauce with hot cooked pasta.

Servings: 4
Source: Fifty Ways to Cook Most Everything by Andrew Schloss with Ken Bookman