Preparation:
Cook pasta in pot of boiling salted water until tender but still firm to
bite. Drain. Toss pasta with 1 tbsp oil.
Heat 2 tbsp oil in heavy lg. skillet over med-high heat. Add mushrooms, garlic, and oregano; saute until golden, about 4 mins. Add artichokes; saute 3 mins. Add stock, lemon juice and peel and crushed red pepper, and cook until slightly thickened, about 5 mins. Add butter, whisk until just melted. Add pasta and parsley; toss until pasta is coated and heated through. Add 3/4 cup cheese and toss to coat. Season to taste with salt and pepper. Transfer to lg. bowl. Serve, passing additional cheese. |
