CNYEats A Taste of Utica Light Pasta

by Joanne on July 24, 2011

Ted and I are away this weekend, celebrating our anniversary.  I made this recipe earlier in the week. So easy and perfect for a quick, week night meal.

Here is a really great dish and a twist on your traditional antipasto ingredients.” – By Amanda


Makes 4 Servings – Found on page 129 of our book A Taste of Utica.


  • 1 lb penne or bowtie pasta
  • 1 jar roasted red peppers – large chop
  • 1 medium sized Vidalia onion, chopped
  • 3 cloves garlic, minced
  • 8 oz mozzarella cheese – shredded
  • 1 jar marinated mushrooms – cut in half
  • 1 jar marinated artichoke hearts – large chop
  • 2 TBS olive oil

Cook pasta according to package. Drain.


Sauté onion and garlic in 2 TBS olive oil.  When lightly cooked, about 5 minutes over medium heat, add the mushrooms, artichoke hearts, and red peppers.

Let the mixture cook on low about 8 – 10 minutes.

Toss pasta with vegetables


and top with mozzarella.




It’s light.  It’s got flavor.  It’s perfect for a hot summer night!

Print Friendly, PDF & Email


  • At 2011.07.24 07:43, Bela said:

    Very simple and I’m sure extremely tasty. Thanks for sharing.

    • At 2011.07.24 15:25, Lisa said:

      I hope you guys have a super weekend! Happy anniversary! Thanks for sharing the recipe, sounds perfect for a lite summer meal!
      take care,

      • At 2011.07.25 18:56, Monet said:

        This is a great veggie adaptation of a pasta that Ryan’s family makes each year for Christmas. Thank you for sharing another tasty treat with me today. Your culinary creativity inspires me in my own baking endeavors. I hope you had a good Monday. Smiles and love this week!

        • At 2011.07.26 08:23, Medeja said:

          It is really light pasta dish! I like that it has mushrooms and mozzarella.. Yumm!

          Previous post:

          Next post: