Pasta, Artichoke Hearts, Portobello And Gorgonzola

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 8 ounces campanelle pasta (dried shaped pasta ) or 8 ounces fusilli (dried shaped pasta )
• 2 tablespoons olive oil (or more)
• 1 -2 teaspoon minced garlic
• 8 ounces sliced portabella mushrooms
• 1 bunch broccoli rabe or 1 bunch chard leaves or 1 bunch spinach
• 2 tablespoons balsamic vinegar
• 4 ounces gorgonzola, crumbled (or to taste)
• 1 3/4 cups artichoke hearts
• crushed red pepper flakes (optional)

Recipe

• 1 bring saucepan of water to a boil over high heat. add pasta, stirring well, and cook for 5 to 7 minutes, or until al dente. remove from heat and drain, rinsing pasta under cold water.
• 2 meanwhile, heat 2 tablespoons oil in large skillet over medium heat. when hot, sauté garlic and portobello mushroom slices for 2 to 3 minutes. turn slices over and continue cooking until softened. add more oil, as needed.
• 3 slice trimmed greens crosswise into 1-inch-wide pieces. add half bunch to skillet. when it cooks down, add remaining greens and balsamic vinegar, stirring often.
• 4 add pasta, crumbled gorgonzola and artichoke hearts, and continue stirring until cheese melts. remove from heat, season with crushed red pepper to taste, if desired, and serve.