Mushroom Marsala Pasta w/Artichokes

I found this recipe on Smitten Kitchen's website (an amazing site if you haven't been there before!) and she has a great step-by-step tutorial with pictures on how to make it. It is SO delicious though that I just had to include a post about it here as well. :-) My husband normally is not a mushroom guy, and even he liked this recipe!

Prep Time: 10 min.

Cooking Time: 20 min.

Serves: 6-8 (or 4 very hungry men)

Ingredients:

3 Tbsp olive oil

1 small onion, finely chopped

1 pound mushrooms, trimmed, cleaned, & chopped into small bits

1 tsp. kosher salt, plus 1 Tbsp for pasta water

1 c. dry Marsala wine

1 pound ditalini pasta

1/2 pound frozen artichoke hearts, thawed (I used 1 can of canned artichoke hearts)

3/4 c. grated Parmesan

1/2 cup cream

1/2 cup chopped fresh flat-leaf parsley

1 tsp. freshly ground black pepper

Cooking Directions:

1) Place olive oil (I used EVOO) in a large skillet over med/high heat. Add onions & cook for one minute.

2) Add mushrooms & 1 tsp. of the salt. Sauté, stirring occasionally, until all the moisture has evaporated & mushrooms have cooked down (5-10 min).
3) While that's sautéing, bring a large pot of water to boil over high heat for the pasta & stir in remaining salt.
4) Add the pasta & cook until al dente, stirring occasionally (8-10 min).
4) While pasta is cooking, add the Marsala wine to the mushroom/onion skillet and continue cooking until almost all the wine has evaporated (about 5 min).
5) Drain pasta & and add it to the skillet.
6) Add the artichoke hearts, Parmesan, and cream & cook until the artichokes are heated through (about 5 min).
7) Stir in the parsley & pepper just before serving.

Delicious!

                       Calories - 66% Carbs - 16% Fat - 17% Protein

Per Meal:              3000           415g               101g              109g
Per (1/8) Serving:  375               52g                 13g                14g
Per (1/6) Serving:  500               69g                 17g                18g