Pasta with sauteed Tomatoes, Olives and Artichokes

By arserrano

Ingredients

• 1 teaspoon olive oil
• 2 cups halved cherry tomatoes
• 1/2 cup thinly sliced pitted kalamata olives
• 1 (14-ounce) can quartered artichoke hearts, drained
• 2 cups of mushrooms
• 1 whole small onion
• 2 pieces garlic
• 2 cups of sautéed spinach
• 4 cups hot cooked ziti (short tube-shaped pasta)
• 1/2 cup chopped fresh basil
• 1/3 cup (1 1/4 ounces) shredded Asiago cheese
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• pinch of red pepper

Preparation

Step 1

Heat oil in a large nonstick skillet over medium-high heat. Add garlic, onions and mushrooms and cook for a few minutes and then add cherry tomatoes, olives, and artichokes; cook 5 minutes or until thoroughly heated. Place pasta in a large bowl. Add tomato mixture, basil, cheese, salt, and freshly ground pepper and red pepper; toss well.