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Mushroom Marsala Pasta With Artichokes
http://smittenkitchen.com/blog/2009/12/mushroom-marsala-pasta-with...
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Photo © Deb Perelman
Ingredients
categorized
original
3 tablespoons olive oil
1 small onion, finely chopped
1 pound mushrooms, trimmed, cleaned and chopped into small bits
1 teaspoon kosher salt, plus 1 tablespoon for pasta water
1 cup dry Marsala wine
1 pound pasta, Giada recommends thimble-shaped pasta, ditalini, but I think I used snail-shaped or chiocciole
1/2 pound frozen artichoke hearts, thawed
3/4 cup grated Parmesan
1/2 cup cream
1/2 cup chopped fresh flat-leaf parsley
1 teaspoon freshly ground black pepper
Ingredients
categorized
original
This recipe is
vegetarian
Produce
Artichoke hearts, frozen
(
1/2
pound
)
Flat-leaf parsley, fresh
(
1/2
cup
)
Mushrooms
(
1
pound
)
Onion, small
(
1
)
Cooking & Baking
Black pepper, freshly ground
(
1
teaspoon
)
Kosher salt
(
1
teaspoon
)
Olive oil
(
3
tablespoons
)
Pasta & Grains
Pasta
(
1
pound
)
Dairy
Cream
(
1/2
cup
)
Parmesan, grated
(
3/4
cup
)
Beer, Wine & Liquor
Marsala wine, dry
(
1
cup
)
Preparation
Read recipe preparation on
smittenkitchen.com
Smitten Kitchen
smittenkitchen.com
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Social Stats
70.3
Rating
1-100
5
Tweets
273
Facebook
Shares
8,390
StumbleUpon
Views
891
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Recipe Stats
Published December 19, 2009 (3 years ago).
47 people saved this recipe.
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