Flat Belly - Penne w/Mushrooms and Artichokes

By Treebs

From "Flat Belly Diet Cookbook", Enjoy!

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

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.