Pasta With Artichokes And Sun-Dried Tomatoes

• 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

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

tomatoes, olive oil, onion, garlic, mushrooms, pine nuts, romano cheese, frozen artichoke

Taken from www.cookbooks.com/Recipe-Details.aspx?id=789837 (may not work)