Artichoke & Green Bean Penne

• 3 cups uncooked penne pasta
• 3/4 pound fresh green beans, trimmed and cut into 1-inch pieces
• 1 cup sliced fresh mushrooms
• 1 medium sweet red pepper, chopped
• 3 tablespoons butter, cubed
• 1 package (8 ounces) frozen artichoke hearts, thawed and quartered
• 1 carton (8 ounces) Mascarpone cheese
• 1/4 cup heavy whipping cream
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup slivered almonds, toasted
• 1/4 cup grated Parmesan cheese

1. In a large saucepan, cook pasta according to package directions, adding the green beans during the last 5 minutes of cooking.
2. Meanwhile, in a Dutch oven, saute mushrooms and red pepper in butter until tender. Reduce heat; stir in the artichokes, Mascarpone cheese, cream, salt and pepper. Heat through (do not boil).
3. Drain beans and pasta; stir into artichoke mixture. Add almonds and toss to coat. Sprinkle with Parmesan cheese.

penne pasta, green beans, mushrooms, sweet red pepper, butter, frozen artichoke hearts, mascarpone cheese, heavy whipping cream, salt, pepper, slivered almonds, parmesan cheese

Taken from www.tasteofhome.com/recipes/artichoke-green-bean-penne/ (may not work)