Veggie by Season –
The night before Thanksgiving I knew I had to make a pasta dish for carbo loading purposes. While we weren’t with the whole family at the Cincinnati Thanksgiving 10k, we did run the 5k in Boise (plus I added another 3.1 around the block to get the true T-day 10k feeling). It was my first time pushing Violet in the jogging stroller during a race and we had so much fun together. The Boise race was dog friendly so she was entertained as we ran past them and they ran past us.
While I’m a marinara lover through and through, I didn’t want something so acidic before the race. I found this pasta dish from Giada DeLaurentiis that included mushrooms, artichokes AND marsala, three of my absolute favorites. The only changes I made were reducing the cream/using half and half and I used marinated grilled artichokes for a bit more flavor in the sauce. If you haven’t tried these artichokes, I highly recommend you do, they were amazing!
1 small onion, finely chopped
1 lb. mushrooms, cleaned and chopped
Kosher salt
1 c. dry Marsala wine
1 lb. short cut pasta
1 jar of grilled artichokes in marinade
3/4 c. grated parmesan
1/2 c. half and half
chopped flat leaf parsley
1 tsp. fresh black pepper
Crushed red pepper flakes, if desired
Bring a large pot of water to a boil, add salt and drop in pasta, cook to al dente, drain and set aside.
Heat olive oil in a large, deep skillet over medium heat.
Add onion and cook for a minute, add mushrooms and saute’ until water has evaporated and mushrooms have cooked down, about 10 minutes.
Season with salt and pepper, add Marsala and continue cooking until half the wine has evaporated.
Add pasta, artichokes, half of the parmesan and half and half to the skillet, toss with the mushrooms to mix and heat through.
Top with remaining parmesan, parsley and crushed red pepper flakes.
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(c) Veggie by Season – Read entire story here.
