Bowtie Artichoke Pasta

8 oz. bow tie or rigatoni pasta
1 pound fresh tomatoes, diced and seeded (about 3 medium)
1 medium yellow onion, diced
1 c. sliced mushrooms
1 T. crushed fresh garlic
1 T. dried basil
1 T. dried oregano
¼ t. cayenne pepper (or omit for less spice)
¼ t. ground black pepper
1 can (14 oz.) artichoke hearts, drained and quartered
½ red bell pepper, cut into thin strips
2 T. lemon juice
½ c. plus 2 T. grated nonfat or reduced fat Parmesan cheese

Cook the pasta al dente according to package directions. Drain well, return pasta to the pot and cover to keep warm.

While the pasta is cooking, combine tomatoes, onion, mushrooms, garlic, basil, oregano, cayenne and black pepper in a large skillet. Place over medium low hear, cover and cook for 10 to 12 minutes or until the tomatoes are soft.

Add the artichoke hearts, bell peppers and lemon juice to the skillet mixture. Cover and cook for 2 additional minutes, or until the peppers are crisp tender. Reduce heat to low.

Add the pasta to the skillet mixture, and toss gently to mix. Add the Parmesan, toss gently and serve immediately.