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Ingredients

• 3 tablespoons olive oil
• 1 small onion, finely chopped
• 1 pound mushrooms, trimmed, cleaned and chopped into small bits (I used creminis)
• 1 teaspoon kosher salt, plus 1 tablespoon for pasta water
• 1 cup dry marsala wine
• 1 pound pasta, Giada recommends thimble-shaped pasta, ditalini,
• but I think I used snail-shaped or chiocciole
• 1/2 pound frozen artichoke hearts, thawed
• 3/4 cup grated Parmesan
• 1/2 cup cream
• 1/2 cup chopped fresh flat-leaf parsley
• 1 teaspoon freshly ground black pepper

Description

Adapted From Giada DeLaurentis From The Smittenkitchen Website- Yummy Pasta And Mushrooms

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