Amazing Recipe for Artichoke Portobello Pasta

This is one of my favorite recipes - it never fails to impress people, yet it is amazingly easy to make. You can serve it as a main dish; just add a salad of baby greens and it's a complete meal. It also makes a tasty and filling side dish with grilled salmon or chicken.

When I shared this recipe with a coworker (who is a great chef), he tried it and was thrilled at the many ways it can be varied by adding vegetables or other tastes to the mix. If you want a lighter-looking sauce, use button mushrooms rather than portobello, or just leave the mushrooms out altogether. It's still delicious.

As simple as this is to make, it creates an elegant (and romantic) meal! Light some candles, put on some soft music, and you'll think you're in a fine Italian restaurant.

Enjoy!

1 pkg linguini – cooked as the package directs

1/3 cup finely chopped onion

2 cloves garlic, finely chopped

2-3 green onions, finely sliced (including some of the green part)

2-3 Tbsps butter (or more, if needed)

2-3 Tbsps flour (or more)

1 can chicken broth

Zest and juice from 1 large lemon

1 large Portobello mushroom (cut into chunks)

I can quartered artichoke hearts (save the juice)

1 teaspoon capers

Salt & pepper to taste

Freshly grated parmesan (optional)

Boil the water for linguini (add some salt and a bit of olive oil to the water if you wish). Meanwhile, chop the onions and garlic.

Grate the zest from the lemon and squeeze all the juice; set aside. While linguini is cooking, sauté the garlic and both types of onions in butter until barely transparent. Add the flour, stirring quickly to make a roux.

As soon as the roux forms, add the entire can of chicken broth, the lemon zest, and lemon juice. As mixture starts to bubble, add Portobello chunks, artichokes and capers. Simmer long enough for flavors to mix and for all ingredients to be warmed through. If needed, use the juice from the artichoke hearts to add liquid or thin the mixture. If desired, sprinkle with fresh parmesan before serving.

Note: I usually add more lemon than it calls for, because I love the taste.

Makes two very generous main-dish servings, or four savory side portions.

As mentioned above, this recipe may be adapted to suit your menu plans or personal taste. Change the type of mushroom, leave the mushrooms out completely, add fresh asparagus or green beans, serve alone or with favorite entrée, or vary the type of pasta.

For extra color, toss some fresh spinach into the cooked pasta before you serve it, and garnish the dish with sliced cherry tomatoes.

The recipe also easily converts to a vegetarian version by substituting vegetable stock for chicken broth. Portobellos add a rich flavor and dark color to the sauce; it will be lighter and more delicate if you substitute button mushrooms or leave them out altogether.