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Recipe : Entry # 1553
Janet L. Young
Recipe Title
Spaghetti with Artichoke and Mushroom Sauce
Recipe Theme
Main Dishes
Baldwin EMC
12 ounces spaghetti
1 clove garlic, minced
8 sliced mushrooms
1 12-ounce jar marinated artichoke hearts
2 tablespoons chopped fresh parsley
Salt and Pepper to taste
Olive Oil
Bring 6 quarts of salted water to a boil. In a skillet, cook garlic in olive oil over low heat until soft. Add sliced mushrooms and cook until slightly softened. Coarsely chop artichoke hearts and add with the marinade from the jar to skillet with the parsley, salt and pepper. Cook spaghetti in rapidly boiling water; drain when cooked. Toss the sauce with hot cooked pasta. Serves 4.