INGREDIENTS
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1 (12-ounce) package bow tie pasta
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1/2 pound fresh mushrooms, sliced (about 3 cups)
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1 large red bell pepper, cut into 1-inch chunks
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2 (14-ounce) cans artichoke hearts, drained and cut in half
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1 tomato, cut into 8 wedges
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1 cup light or other spaghetti sauce
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1/2 teaspoon ground cumin
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1 teaspoon salt
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1/4 teaspoon black pepper
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2 tablespoons grated Parmesan cheese