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Source: Stop and Smell the Rosemary

Creamy Artichoke and Mushroom Penne
A different, but delicious dish.
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Serves: 6 to 8
Prep Time: 15 minutes
Cook Time: 20 minutes
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3 tablespoons unsalted butter
1/4 cup onion, minced
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
freshly ground pepper
12 ounces penne pasta, cooked al dente
1 ounce (1/4 cup) Parmesan cheese, freshly grated
2 tablespoons fresh parsley, chopped

Melt butter in a large skillet over medium-high heat. Add onion and garlic. Saute until tender, but not brown. Add mushrooms. Saute 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 immediatley.

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