Penne with Artichokes, Mushrooms and Olives

This recipe was created in an attempt to clean out the fridge and pantry. However, it was so good we decided it was worth sharing. I hadn't planned to put this one the blog, so my ingredients may be a little approximate and the directions might not be the most logical. I was just throwing something together. But it worked and was a really fast, delicious meal. In fact, the sauce and vegetables came together in less time than it took the pasta to cook.

I did make this vegetarian, but Sage had grilled chicken with his. I tried it with a few bites of the chicken, and it was just as good both ways. (Sage's words: Now this is what I'm talking about!) Normally I shy away from recipes that call for cream because I don't ever use or have it, but my mom brought over some perishables before going on vacation. She'd intended on making a pie for my grandma (who at 94 can eat whatever she wants in my opinion) but didn't get a chance, and I wound up with a pint of heavy cream. Not wanting to be wasteful won over my desire to keep things as healthy as I can. Sage and Beckett are both skinny so its not going to hurt them, and I'll just make sure to really suck my stomach in at the Labor Day pool party this weekend. But if you're opposed to the cream, I'm sure you could easily sub something less fattening or leave it out all together.

This made just the perfect amount for Sage and I for dinner (with a toddler sized portion as well.) So definitely double if you have a larger family or like leftovers.

1/3 of a 14.5 oz box of multi grain penne
1 tbsp olive oil
4 oz. fresh sliced button mushrooms
1 can (14 oz.) quartered artichoke hearts in water, drained
2 cloves garlic, minced
8 sun-dried tomato halves, chopped
sea salt and fresh ground pepper
1/2 cup vegetable (or chicken) broth
1/2 cup dry white wine
2 tbsp lemon juice
1 (2.25 oz.) can sliced black olives, drained
3 tbsp heavy cream
1 tbsp chopped fresh basil
shredded parmesan for serving

1. Cook pasta according to package dirrections. Drain and set aside.
2. Meanwhile, heat oil in large skillet over medium heat. Add mushrooms, artichokes and garlic. Stirring frequently, cook for about two minutes. Add broth, wine, tomatoes, lemon juice, olives, salt and a generous amount of pepper. Continue cooking on medium heat for 10 minutes, stirring occasionally as liquid reduces. Reduce heat and simmer for 5 minutes.
3.Wisk in cream. Stir in cooked pasta and basil, mixing well. (I chose to cover and let set for about 10 minutes so pasta could absorb sauce. During this time Sage grilled up his chicken.)
4. Top with parmesan before serving.