Pasta With Artichokes And Sun-Dried Tomatoes - cooking recipe

Ingredients

1/2 c. sun-dried tomatoes
2 Tbsp. olive oil
1 onion, chopped
3 garlic cloves, minced
1 c. chopped mushrooms
1/4 c. pine nuts
8 oz. ziti, cooked
grated Pecorino Romano cheese
1 (10 oz.) pkg. frozen artichoke hearts

Preparation

Soak tomatoes in 1 cup boiling water for 5 minutes.
Drain tomatoes, reserve water.
Cut tomatoes into thin strips.
Cook artichoke hearts according to package directions.
Drain well and cut into 1/2-inch strips.
Heat oil in a nonstick skillet and cook onions, garlic and mushrooms 3 minutes.
Add artichokes, tomatoes, tomato liquid and pine nuts.
Cook 3 minutes over medium-low heat. Combine cooked pasta and vegetables.
Toss lightly and sprinkle with cheese.
Makes 2 to 3 large servings.