Ingredients
- 6 oz multi grain penne pasta
- 1 tbsp extra virgin olive oil
- 8 oz sliced white mushrooms
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 pt cherry tomatoes
- 1 14 oz can artichoke hearts, drained and chopped
- 1/4 cup Pesto or store-bought pesto
- 4 tsp grated Romano cheese
Details
Servings 4
Cooking time 20mins
Preparation
Step 1
1.) Bring a large pot of lightly salted water to a boil. Add the penne and cook per the package directions. Drain.
2.) Meanwhile, heat the oil in a large nonstick skillet over med-high heat. Add the mushrooms and onion and cook, stirring occasionally, for 7 to 8 minutes or until the mushrooms have released their liquid and start to brown slightly. Add the garlic and cook for 1 minute longer. Stir in the tomatoes and artichokes and cook for another 1 to 23 minutes or until the tomatoes just begin to soften.
3.) Add the pasta and toss to combine. Remove from the heat and stir in the pesto.
4.) Divide among 4 bowls and top each with 1 tsp of the cheese.
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