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.

Nutrition Facts
323 calories
267 IU Vitamin D
104mg Calcium
12g protein
50g carbohydrates
10g fat (2g saturated fat)
193mg sodium
11g fiber