1 pkg (375 g) Italpasta Total Penne
2 tbsp (30 mL) Italpasta Olive Oil
1/2 cup (125 mL) diced pancetta
8 oz (250 g) sliced cremini mushrooms
1 shallot, minced
2 cloves garlic, minced
1 tbsp (15 mL) chopped fresh thyme
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
1/3 cup (75 mL) chicken broth
1 cup (250 mL) 10% or 18 % cream
1 cup (250 mL) fresh shelled green peas
1 jar (170 g) marinated artichokes, drained and chopped
2 tbsp (30 mL) lemon juice
1 tsp (5 mL) finely grated lemon zest
1/4 cup (60 mL) grated Parmesan cheese
2 tbsp (30 mL) chopped fresh parsley
- Heat oil in large skillet set over medium-high heat. Add pancetta, cook for 5 minutes or until lightly crispy. Add mushrooms, shallots, garlic, thyme, salt and pepper. Sauté for 8 to 10 minutes or until mushrooms are golden brown. Add chicken broth and cream. Cook for 6 to 8 minutes or until liquid is reduced by about half.
- Meanwhile, cook penne according to package directions, adding peas in for the last minute of cooking. Drain and reserve 1/4 cup (60 mL) pasta water.
- To mushroom pancetta mixture, add pasta and peas, reserved pasta water, artichokes, lemon juice and zest. Toss to coat. Stir in cheese and parsley.
Tip: Switch up the penne with your favourite short Italpasta shape.
Per 1/6 recipe:
Calories 460; Fat 18g; Cholesterol 25mg; Sodium 600mg; Carbohydrate 58g; Fibre 10g; Sugars 4g; Protein 16g