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Penne with Mushrooms and Artichokes


6 ounces multigrain penne pasta
1 tablespoon extra virgin olive oil
8 ounces sliced white mushrooms
1 onion, chopped
3 cloves garlic, minced
1 pint cherry tomatoes
1 can artichoke hearts, drained and chopped
1/4 cup pesto
4 teaspoons grated Romano cheese



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