Recipe for Little Ears with Artichoke Hearts, Mushrooms, and Peppers 
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Yield:
4
Ingredients:
Amount Ingredient
4 oz shiitake or cremini mushrooms, sliced
1 x red bell pepper, coarsely chopped
1 x yellow bell pepper, coarsely chopped
4 x cloves garlic, minced
2 tsp olive or vegetable oil
1 x 15 oz can artichoke hearts, rinsed, drained,
cut into fourths
2 tbl parsley, minced
salt to taste
pepper to taste
3 cup (12 oz) orecchietti (little ears), cooked, warm
1/4 cup (1 1/4 oz) feta cheese, crumbled
Instructions:
Instructions: Saute mushrooms, peppers, and garlic in oil in large skillet until tender, 3-5 minutes. Add artichoke hearts and parsley; cook until hot through, 3-4 minutes. Season to taste with salt and pepper.

Spoon vegetable mixture over pasta and toss. Spoon onto plates; sprinkle with feta cheese and walnuts.

Description:
"Because of their shape, orecchiette are often called "little ears." Other pasta shapea, such as cappelletti (little hats), farfalle (bow ties), or rotini (corkscrews) can be substituted."

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