chicken portobello mushroom pasta

artichoke parmesan pasta



  1. Boil the pasta in plenty of salted water until it is al dente. Drain and hold about ¼ cup of the pasta water.
  2. Mix well the pasta, ARTICHOKE PARMESAN TAPENADE and the ¼ cup water.
  3. Spoon into two heated bowls, garnish with grated parmesan cheese and serve. Makes 2 servings.

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