Orecchiette with Artichoke Hearts Mushrooms and Peppers
Elevate your pasta night with this vibrant and flavorful Orecchiette with Artichoke Hearts, Mushrooms, and Peppers. Tender orecchiette pasta is tossed with a medley of sautéed cremini mushrooms, sweet red and yellow bell peppers, and tangy artichoke hearts, all simmered in a light vegetable stock infused with garlic, crushed red pepper flakes, and zesty lemon. Finished with fresh parsley and a sprinkle of Parmesan cheese, this recipe delivers the perfect balance of bright, savory, and earthy flavors. Ready in just 40 minutes, this colorful dish is an ideal weeknight dinner option that's as wholesome as it is delicious. Perfect for vegetarians, this pasta recipe is a delightful combination of simple ingredients and bold taste that will leave everyone at the table coming back for seconds!
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Recipe Information
Ingredients
- 12 oz Orecchiette pasta
- 3 tbsp Olive oil
- 3 cloves Garlic cloves, minced
- 1 large Red bell pepper, thinly sliced
- 1 large Yellow bell pepper, thinly sliced
- 8 oz Cremini mushrooms, sliced
- 14 oz Canned artichoke hearts, drained and quartered
- 0.25 tsp Crushed red pepper flakes
- 1 tsp Salt
- 0.5 tsp Black pepper, freshly ground
- 0.5 cup Vegetable stock
- 1 medium Lemon, zested and juiced
- 0.25 cup Fresh parsley, chopped
- 0.25 cup Parmesan cheese, grated (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the orecchiette pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
In a large skillet or sauté pan, heat the olive oil over medium heat. Add the minced garlic and sauté for 30 seconds, until fragrant.
Add the red and yellow bell peppers to the skillet and cook for 4-5 minutes, stirring occasionally, until softened.
Stir in the sliced cremini mushrooms and cook for another 5-6 minutes, until the mushrooms release their moisture and are golden brown.
Add the artichoke hearts to the skillet along with the crushed red pepper flakes, salt, and black pepper. Stir well to combine.
Pour in the vegetable stock and bring to a simmer. Let cook for 3-4 minutes, allowing the flavors to meld together and the liquid to reduce slightly.
Add the cooked orecchiette to the skillet, tossing to coat the pasta in the sauce. If needed, add a splash of the reserved pasta water to loosen the sauce.
Stir in the lemon zest, lemon juice, and chopped fresh parsley. Taste and adjust seasoning with more salt or pepper, if desired.
Serve the pasta hot, garnished with grated Parmesan cheese, if using.
Nutrition Facts
Calories |
2272 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.5 g | 89% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 47 mg | 16% | |
| Sodium | 4579 mg | 199% | |
| Total Carbohydrate | 339.0 g | 123% | |
| Dietary Fiber | 41.9 g | 150% | |
| Total Sugars | 31.9 g | ||
| Protein | 93.1 g | 186% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1242 mg | 96% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 3545 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
