Pasta, Artichoke Hearts, Portobello And Gorgonzola

1. 1

   Bring saucepan of water to a boil over high heat. Add pasta, stirring well, and cook for 5 to 7 minutes, or until al dente. Remove from heat and drain, rinsing pasta under cold water.

2. 2

   Meanwhile, heat 2 tablespoons oil in large skillet over medium heat. When hot, saute garlic and portobello mushroom slices for 2 to 3 minutes. Turn slices over and continue cooking until softened. Add more oil, as needed.

3. 3

   Slice trimmed greens crosswise into 1-inch-wide pieces. Add half bunch to skillet. When it cooks down, add remaining greens and balsamic vinegar, stirring often.

4. 4

   Add pasta, crumbled gorgonzola and artichoke hearts, and continue stirring until cheese melts. Remove from heat, season with crushed red pepper to taste, if desired, and serve.

* Per serving · 4 servings · Values may vary.