artichoke linguine

This sounds fantastic and I think it could be fairly low-cal if you avoid the butter (use a splash of chicken broth instead) and all but a little oil (use cooking spray and a tsp of oil) and for those that are low carb it could be easily translated by removing the linguini or using a small amt of dreamfields pasta:

Artichoke linguine with wild mushrooms and goat cheese

Makes 4 servings

INGREDIENTS

• 1/4 cup olive oil
• 4 garlic cloves, thinly sliced
• 4 tablespoons scallions, thinly sliced
• 1 pound mixed wild mushrooms, trimmed, washed and dried (any combination of oyster, shiitake, or trumpet mushrooms)
• 1/2 cup cherry tomatoes or grape tomatoes cut in half
• 1 cup frozen or canned artichoke hearts or bottoms, washed and drained
• 1/2 cup fresh frozen peas, defrosted
• 1 pound fresh baby spinach, trimmed, washed, and pat dried
• 3 tablespoons soft unsalted butter
• 1 1/2 pounds fresh linguine, spaghetti or fettuccine
• 3/4 cup crumbled goat cheese
• Salt and freshly ground black pepper to taste

DIRECTIONS

1. Bring 6 quarts of water to a boil in a large pot and add 2 tablespoons salt.

2. Meanwhile, in a large 12-inch sauté pan, heat the olive oil over medium to high heat or until almost smoking. Add the garlic and scallions, sauté until lightly brown. Add the mushrooms and continue to sauté until mushrooms are soft, follow by adding cherry tomatoes and artichokes; season with salt and pepper. Continue to simmer for 5 to 7 minutes; set aside.

3. Drop the pasta into boiling water and cook until tender, about 4 to 5 minutes; drain.

4. Add the hot pasta to the large sauté pan containing the vegetables by stirring gently over medium heat. Add the peas, spinach and soft butter, toss until butter is melted and spinach is wilted. Transfer to a serving dish and sprinkle with crumbled goat cheese.

Serve immediately.