Sunday, April 28, 2013

Hot Penne Artichoke Toss

A can of artichokes, a package of white button mushrooms, red bell pepper and fire roasted tomatoes. Hmmm   Pulled out a box of whole grain penne pasta and WALA!

Hot Penne Artichoke Toss

8 oz or 3 cups dry whole grain penne
1- 8 oz package of white button mushrooms, sliced
1/2 large onion thinly sliced
1 red bell pepper seeded and thinly sliced
1-14 oz can artichoke hearts, drained, rinsed and quartered
1-14 oz can fire roasted diced tomatoes
3 garlic cloves minced
1 TBSP fresh oregano or 1 tbs. dry oregano
5 large sweet basil leafs rolled length wise and thinly sliced or 1 tbs.dry sweet basil
Salt & pepper (optional)

-Cook penne according to box directions and drain.
-In a large non-stick skillet on medium heat, saute the mushrooms and onions for approx 5 minutes
-Add the red bell pepper and cook for another 2 minutes, stirring frequently.
-Add artichokes, tomatoes, garlic, oregano and basil. Cook for another 5 minutes.
-Turn off heat and toss in the cooked penne and combine well.
-Season with salt and pepper.

Serve it up!

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