Name: Wild Mushroom Rigatoni
Ingredients: 2 tablespoons extra virgin olive oil (divided); 2 (8-ounce) packages wild mushrooms or portobellos, chopped; 8 ounces frozen artichoke bottoms or hearts (thawed and coarsely chopped); 2 cloves garlic (minced); 1 ½ teaspoons kosher salt; Freshly cracked black pepper; 4 ounces sun-dried tomatoes (coarsely chopped); 1 cup white wine; 4 cups vegetable broth or water; 1 pound spelt or other rigatoni; ½ cup fresh parsley; ⅔ cup grated parmesan

This one pot pasta is rich and hearty for a cold night. You will love the depth of flavor. For an elegant finish drizzle with truffle oil. Wild Mushroom Rigatoni We love using mushrooms for their incredible depth of flavor with minimal calories and lots of vitamin D, particularly helpful in the winter. Sun-Dried tomatoes...

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