Title: Cheesy mediterranean artichoke pasta
 Categories: Artichokes, Bobbie not, Cheese, Main dishes, Tomatoes
      Yield: 8 Servings
 
      8 oz Penne pasta; cooked/drained
 14 1/2 oz Diced tomatoes; drained
     14 oz Artichoke hearts;
           -drained/quartered
  2 1/4 oz Pitted ripe olives; sliced
    1/4 c  Extra-virgin olive oil
    1/4 c  Shredded Parmesan cheese; or
           -Romano
 
  Toss hot pasta with remaining ingredients. Heat 5 minutes or until
  thoroughly heated. Serve immediately. Prep Time: 15 minutes, Cooking
  Time: 5 minutes. Makes 8 servings. MC formatting by
  bobbi744@sojourn.com
  
  Suggested Wine: Cabernet Sauvignon or Chardonnay
  
  Recipe