Artichoke, Mushroom and Pasta Toss Try this healthy pasta adventure. Share this recipe on Facebook and Twitter. See "Share" links above.

	RECIPE RATING - 2 REVIEWS Taste: 8 Easy to Prepare: 8 Kid Appeal: 8 Overall: 8

Ingredients

Prep Time: 25 Min
Start to Finish: 35 Min
Serves: 6

4 medium Green Giant® Fresh artichokes
2 2/3 cups uncooked penne pasta (8 oz)
1 tablespoon light olive oil or vegetable oil
8 oz fresh whole mushrooms, cut in half
1 jar (7 oz) roasted red bell peppers, drained, chopped
3 tablespoons chopped fresh basil leaves
2 tablespoons shredded Parmesan cheese
2 tablespoons pine nuts
1/2 teaspoon pepper

Preparation Directions

1. Remove any discolored leaves and the small leaves at base of artichokes. Trim stems even with base of artichokes. Cutting straight across, slice 1 inch off tops and discard tops. Snip off points of remaining leaves with scissors. Rinse artichokes with cold water.
2. Place artichokes in 8-inch square glass baking dish. Add 1/4 cup water; cover with plastic wrap, folding back one corner 1/4 inch to vent steam. Microwave on High 15 to 20 minutes or until bottom is tender when pierced with knife. Drain artichokes.
3. Meanwhile, cook and drain pasta as directed on package. Place pasta in large bowl; cover. Remove artichoke leaves; reserve. Using small knife or melon baller, dig out and discard fuzzy choke and inner pointed leaves. Cut artichoke hearts into fourths.
4. In 10-inch skillet, heat oil over medium-high heat. Cook artichoke hearts and mushrooms in oil 5 minutes, stirring frequently. Add artichoke hearts, mushrooms and remaining ingredients to pasta; toss. Spoon pasta mixture onto large serving platter; place artichoke leaves around pasta. Serve immediately.