Rigatoni with Shittakes, Artichokes and Peppers

I got this recipe from Ladies Home Journal which you can see here. We're into artichokes so we loved this pasta. I think you have to be into artichokes to like though, fyi.

Ingredients

• 3 tablespoons olive oil
• 1/3 cup finely chopped shallots
• 2 red peppers, cut into thin strips
• 1/2 pound shiitake or white mushrooms, sliced
• 1 tablespoon finely chopped garlic
• 1-1/4 cups chicken broth
• 1 can (12 to 13-3/4 oz.) artichoke hearts, drained and quartered
• 1 teaspoon grated lemon peel
• 3 tablespoons fresh lemon juice
• 1 teaspoon salt
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon freshly ground pepper
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 pound rigatoni, cooked according to package directions
• 1 cup freshly shredded Romano or Parmesan cheese

Directions

1. Heat oil in 12-inch skillet over medium heat. Add shallots; cook 1 minute until lightly browned. Add peppers and mushrooms; cook 10 minutes, stirring occasionally, until vegetables are tender. Add garlic; cook 1 minute more.

2. Add broth, artichokes, lemon peel and juice, salt, red pepper, and ground pepper to skillet. Bring to boil; reduce heat and simmer 5 minutes. Stir in parsley

3. Toss hot pasta with sauce and Romano in large bowl. Makes 6 servings.