Tuscan Artichoke Pasta - cooking recipe

Ingredients

1/2 cup frozen artichoke hearts, thawed or 1/2 cup marinated artichoke hearts, drained
1 medium tomatoes, chopped
1/2 cup canned cannellini, rinsed and drained
1 tablespoon olive oil
1 tablespoon fresh lemon juice
2 teaspoons fresh basil, chopped
1 cup cooked penne
2 tablespoons parmesan cheese, grated

Preparation

Cut artichoke hearts in half, if desired.
Combine all ingredients, except cheese, and toss gently to coat pasta.
Sprinkle cheese on top and serve either warm or room temperature, your choice.