Mushroom-And-Artichoke Pappardelle
| Yield: | 6 Servings |
| Categories: | Pasta |
| 2 | c | Water |
| 2 | tb | Lemon juice |
| 3 | lg | Artichokes, (14 ounces each) |
| 3 | tb | Porcini mushroom-flavored olive oil or extra-virgin olive oil, divided |
| 1 | lb | Mushrooms |
| 2 | lg | Garlic cloves, minced |
| 4 | c | Low-salt chicken broth |
| 1 | tb | Chopped fresh thyme |
| 1/2 | ts | Salt, divided |
| 8 | c | Chopped spinach |
| 8 | c | Hot cooked pappardelle pasta (12 ounces uncooked wide ribbon noodles) |
| 2/3 | c | Grated fresh Parmesan cheese, (2-2/3 ounces) divided |
| 1/4 | c | Minced fresh flat-leaf parsley |
| 1/8 | ts | Pepper |
Advertisement