Linda Gassenheimer|Tribune News Service

Delight in a little taste of Italy with this fast vegetarian dinner. It's made with pappardelle. These are large, really broad, flat pasta noodles, comparable to large fettuccine. They originated from the region of Tuscany. Marinated artichoke hearts, meaty mushrooms and fresh tomatoes develop a rich sauce that is best with the wide pasta. It's topped off with some newly grated Parmesan cheese.

Valuable Hints:

-- You can utilize broad or large fettucine noodles rather of pappardelle.

-- You can use any kind of mushroom.

-- You can use 4 crushed garlic cloves rather of minced garlic.

Countdown:

-- Prepare all active ingredients.

-- Place water for pasta on to boil.

-- Saute sauce components.

-- Finish pasta and include sauce.

Wish list:

To buy: 1/4 pound pappardelle, 1 jar or can marinade artichoke hearts (12 ounces required), 2 big tomatoes, 1 container minced garlic, 1 container sliced portobello mushrooms, 1 small package broken walnuts, 1 little piece Parmesan cheese, 1 can olive oil spray and 1 lot fresh basil.

Staples: olive oil, onion, salt and black peppercorns.

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PAPPARDELLE WITH ARTICHOKE HEARTS AND MUSHROOMS.

Dish by Linda Gassenheimer.

1/4 pound pappardelle pasta.

Olive oil spray.

1 cup sliced onion.

2 cups jar or can marinade artichoke hearts, drained pipes and halved.

2 teaspoons minced garlic.

2 cups diced tomatoes.

2 cups sliced portobello mushrooms.

1 tablespoon olive oil.

1/4 cup broken walnuts.

1 cup fresh basil leaves torn into little pieces.

1/4 cup grated Parmesan cheese.

Salt and freshly ground black pepper.

Location a big pan filled with water on to boil for the pasta. When the water boils include the pappardelle and cook 8 to 10 minutes.

Heat a large nonstick frying pan over medium-high heat and spray with olive oil spray. Add the onion and cook for 4 to 5 minutes. Include the artichoke hearts, garlic, tomatoes and mushrooms. Continue to cook for 5 minutes stirring as the vegetables saute.

Get rid of 1/4 cup pasta water to a big bowl and drain pasta when it is ended up cooking. Add olive oil to the bowl. Mix well and include the pasta.

Yield 2 servings.

Per serving: 555 calories (37% from fat), 22.6 g fat (3.5 g saturated, 7.9 g monounsaturated), 9 mg cholesterol, 22.3 g protein, 72.3 g carbs, 8.7 g fiber, 575 mg sodium.

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