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.
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