6 oz whole wheat penne
1 tbsp olive oil
8 oz fresh D-fortified mushrooms, sliced
1 onion chopped
3 garlic cloves
16 cherry tomatoes, halved
1 cup artichoke hearts, drained and chopped
1/4 cup reduced-fat pesto
4 tsp grated Romano cheese

Bring a large pot of lightly salted water to a boil. Add the penne and cook according to 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 artichoke hearts and cook for another 1 to 3 minutes, or until 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 serving with 1 teaspoon of cheese.