Ingredients
1 Box whole wheat penne pasta
8 roma tomatoes,coarse chopped
8 oz fresh mozzarella or feta cheese
1 small bunch fresh basil/chiffonade cut
1 tbl fresh oregano,chopped
1 large jar marinated artichoke hearts,drained
1 cup kalamata olives
1 medium onion,chopped
4 cloves garlic,minced
1/2 cup white wine
1 roasted red pepper,coarse chopped
8 oz crimini mushrooms,quartered
1/4 cup olive oil,extra virgin
Preparation
Heat oil in saute pan. Add onion & garlic. When almost translucent, add mushrooms. Cook until color starts to change. Add wine & reduce slightly. Add remaining ingredients except cheese & pasta. Simmer to combine flavors. Season with salt & pepper. Set aside. Cook pasta al dente. Drain but do not rinse. Add diced cheese & sauteed vegetable mixture. Toss lightly. Serve with crusty frenc bread.
