Paglia e Fieno (Hay ‘n’ Straw)

Serves 6

Ingredients

8 ounces fettuccine pasta

8 ounces spinach fettuccine pasta

3 tablespoons extra virgin olive oil

1 shallot, chopped

1 package (10 ounces) baby portobello mushrooms, rinsed and sliced

1 package (9 ounces) frozen artichoke hearts, thawed and each cut lengthwise in half

¼ cup chopped marinated sundried tomatoes

1 pint (16 ounces) half and half

½ cup shredded Parmesan cheese

Preparation

1. In a large saucepot of boiling salted water, cook pastas according to package directions.
2. While pasta is cooking, in a large sauté pan, heat oil over medium heat until shimmering. Add shallot and mushrooms and cook until mushrooms give up most of their water and are lightly browned. Stir in artichoke hearts and tomatoes and cook, stirring a few times, until heated through.
3. In a 2-cup microwave-safe measuring cup, heat half and half on High 1 to 1½ to warm (do not let boil). 
4. Drain pasta and stir into pan with vegetables; toss lightly and stir in half and half and the Parmesan.