Recipe Friday: Penne with Mushrooms and Artichokes

I recently saw this recipe in Prevention Magazine and thought not only did it sound yummy, but would be perfect for a meatless Friday dish.

Penne with Mushrooms and Artichokes

Ingredients:

• 6 ounces multigrain penne pasta
• 1 tablespoon extra virgin olive oil
• 8 ounces 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 teaspoons grated Romano cheese

Directions:

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 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.
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 teaspoon of the cheese.

Please leave a comment if you make the dish letting us know what you think.

Happy Friday!
Creativity Bug ~ Sue