• Ingredients:
  • Water
  • 8oz dry squid ink spaghetti
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 5 cloves of garlic, minced
  • 8oz package of sliced FunGuy white button mushrooms
  • 6oz marinated artichoke hearts, drained
  • pinch coarse salt
  • 1/2 lemon
  • flat leaf parsley, roughly choppe

Has it been a busy week and much too tired to cook up an elaborate meal? No worries! 

This marinated artichoke heart, FunGuy mushroom, and garlic spaghetti takes less than 20 minutes, and looks plenty fanciful with the use of black squid ink spaghetti noodles. Just season with a squeeze of fresh lemon juice and flat leaf parsley, and it’s ready to go! 

DIRECTIONS:

  1. Bring the water to a boil in a pot over high heat. Add in the dry spaghetti and allow to boil for about 8 minutes or until the pasta is cooked through. Once cooked, drain the pasta of excess water. 
  2. Heat the olive oil and butter in a saute pan over medium heat. Once the butter has melted, add the garlic and cook 1 minute. Increase the heat to medium-high and add the FunGuy mushrooms to the pan and sauté 4-5 minutes. Next, add the artichoke hearts and cook an additional 4 minutes, or until they have lightly browned. 
  3. Transfer the spaghetti to the pan and toss well to coat the pasta with the oil and butter in the pan and evenly distribute the mushrooms and artichoke hearts. Season with the salt, a squeeze of lemon over the pasta, and the parsley. Toss well and turn off the heat. 
  4. Squeeze the rest of the lemon over the garlic lemon artichoke spaghetti and serve immediately. 

Have a Fun meal!