Ingredients:

1 jar (6 oz.) marinated artichoke hearts, drained
1/2 cup olive oil
garlic cloves, minced
2 cups fresh shiitake mushrooms, sliced
1/4 cup sliced sundried tomatoes packed in oil, drained
1/2 cup chopped parsley
1/2 tsp salt
1/4 tsp ground black pepper
16 oz San Giorgio®® Angel Hair
1/4 cup grated Parmesan cheese

Cooking Directions:

1.  Drain artichokes, reserving liquid; chop. 

2.  In large skillet over medium heat, add olive oil and reserved artichoke liquid. Add garlic, mushrooms and tomatoes; cook 3 minutes, stirring occasionally.

3.  Add artichokes, parsley, salt and pepper. Cook over low heat, stirring occasionally, until thoroughly heated. 

4.  Meanwhile, prepare pasta according to package directions.

5.  Toss hot cooked pasta thoroughly with cheese and sauce. Serve immediately.