Creamy Artichoke & Mushroom Penne

Here's a yummy pasta dish. Mom asked if there was any that wasn't "stirred in as much" - you know, to avoid the mushrooms, but other than that I think it was well accepted. I didn't use the capers.

Creamy Artichoke & Mushroom Penne

12 ounces penne pasta

1/2 small onion, minced

1 garlic clove, crushed

3 Tbsp butter

1 (8oz) package mushrooms, sliced

1 (8.5oz) can artichoke hearts, drained and chopped

1 C whipping cream

2 Tbsp capers, drained

1/4 tsp salt

1/4 tsp black pepper

1/2 C shredded Parmesan cheese

2 Tbsp chopped fresh parsley

Cook pasta according to package directions; drain well.

While pasta is cooking, melt butter in large skillet. Add garlic and onion and cook over medium-high heat until tender. Add mushrooms, and cook about 5 minutes, or until tender. Add artichokes and cook 2 minutes or until warmed through. Remove vegetables from skillet; set aside and keep warm.

Add whipping cream to skillet; bring to a boil, and cook, stirring constantly, until cream is reduced by half. Add artichoke mixture, capers, salt, and pepper, stirring well. Add past and toss gently to coat. Sprinkle with cheese and parsley and stir until cheese melts and everything is mixed well.

Serves 6.

Adapted very slightly from Southern Living.