Instructions: 1. Heat 4 quarts water in a pasta pot and bring to a boil over high heat. When the water boils, add pasta along with a tablespoon of salt. Cook until firm but tender (a dente), for about 8 minutes or as directed on package.

2. Meanwhile, cut the mushrooms and the artichoke hearts into slices about the same "bite-size" as the pasta.

3. Saute the mushrooms in oil with garlic for 4 to 5 minutes until tender and any liquid has boiled away. Add the artichoke hearts and continue to cook gently until they are heated through.

4. Drain pasta. Return pasta to the still warm pan. Add the cheese and stir gently until the cheese heats but doesnt boil. Add the mushroom artichoke mixture and stir gently. Season with salt and pepper. Serve garnishes with fresh basil.

Description: "Creamy"

Serving Ideas : Crisp garlic bread.

NOTES : Mascarpone is luscious but high in calories. "Gnocchi" is a pasta shape as well as a specific recipe for potato-pasta dumplings. REVIEW: tested with medium pasta shells and Rondele vegetable cheese spread. We used the oil from the artichokes. We enjoyed this more with each bite. The pepper was key: its spice helped balance the sweet sour of marinated artichokes and cheese.2001-05-14 Hannemans

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