Artichoke And Tomato Pasta

• 2 3/4 cups uncooked penne pasta (about 8 ounces tube-shaped pasta)
• 2 teaspoons olive oil
• 1 1/2 cups vertically sliced onion
• 4 garlic cloves, minced
• 1/3 cup canned vegetable broth (such as Swanson)
• 1 (14-ounce) can quartered artichoke hearts, drained
• 2 cups grape tomatoes
• 1 cup (4 ounces) crumbled reduced-fat feta cheese
• 1/2 cup chopped fresh basil
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon salt

1. Cook pasta according to package directions, omitting salt and fat.
2. . Meanwhile, heat oil in a large nonstick skillet over medium heat. Add onion; saute 10 minutes or until golden brown. Add garlic; saute 1 minute. Add broth; saute 1 minute.
3. . Drain pasta. Combine pasta, onion mixture, artichokes, and remaining ingredients in a large bowl; toss well.

penne pasta, olive oil, onion, garlic, vegetable broth, quartered artichoke hearts, grape tomatoes, feta cheese, fresh basil, freshly ground black pepper, salt

Taken from www.myrecipes.com/recipe/artichoke-tomato-pasta (may not work)