This is one of those pasta dishes you can make when there nothing in the house and it comes together super quick! Leave off the cheese and it’s 30 day friendly, drop the Pancetta and it’s vegan!
- 3 tomatoes diced
- 1/4 c mushrooms or 1 small can canned mushrooms
- 6 oz grilled artichoke hearts chopped
- 4 oz diced Pancetta
- 1/4 c grated Parmesan
- 1/4 c parsley chopped
- 6 oz pasta
Cook pasta according to package.
In a 12 inch skillet over medium heat, cook Pancetta until crispy, add tomatoes, mushrooms and Artichokes, cook 5 min. Stir in pasta, adding a little pasta water if needed, cook over low heat stirring. Top with cheese and parsley.
Serves 2 – 4.