6 oz Multi grain Penne Pasta
1 T. Extra Virgin Olive Oil
8 oz sliced Mushrooms
1 Onion, chopped
3 clove Garlic, minced
1 pint Cherry Tomatoes
1 (14 oz) can Srtichoke Hearts, drained & chopped
1/4 C. Pesto
4 t. grated Romano Cheese
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 7-8 minutes or until the mushrooms have released their liquid and start to briwn 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.