¼ teaspoon salt
¼ teaspoon freshly ground black pepper
1 teaspoon Northwest Italy Ethmix
(see page 287)
¼ cup freshly grated Parmesan cheese
Cook the pasta according to package direc
tions and set aside.
Heat the oil in a high-sided skillet over me
dium. Add the garlic and cook 30 seconds. Toss
in the artichoke hearts and mushrooms. Cook
about 3 minutes until they begin to brown.
Stir in the spinach, tomatoes, salt, black pep
per, spice mix, and reserved pasta. Cook until
heated through.
Serve on hot plates. Garnish with the Par
mesan cheese.
Per serving : 318 calories, 6 g fat, 1 g saturated fat (6%
calories from saturated fat), 54 g carbohydrate, 13 g
protein, 7 g dietary fiber, 151 mg sodium. Exchanges:
3 Starch, 2 Vegetable, 1 Fat
ARTICHOKE • 71