52. Penne with Mushrooms and Artichokes

Ingredients:
6 oz multigrain penne pasta
1 Tbsp extra virgin olive oil
8oz sliced white mushrooms
1 onion, chopped
3 cloves garlic, minced
1 pint cherry tomatoes
1 can artichoke hearts, drained and chopped
1/4 cup pesto
4 tsp grated Romano cheese

Directions:
Bring a large pot of lightly salted water to a boil. Add the penne and cook per the package directions. Drain.
Meanwhile, heat the oil in a large nonstick skillet over medium-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 3 minutes or until the tomatoes just begin to soften.
Add the pasta and toss to combine. Remove from the heat and stir in the pesto.
Divide among 4 bowls and top each with 1 teaspoon of the cheese.
Serves 4.
http://recipes.prevention.com/Recipe/penne-with-mushrooms-and-artichokes.aspx