Mostaccioli Romano with Artichokes

Ingredients:

3 cups (8oz) mostaccioli (penne works great, too, and whole wheat is even betterJ)

2 Tbl olive oil

1 medium red bell pepper cut into 2-inch long strips (1 cup)

2 cups (6oz) sliced fresh  mushrooms

1 can artichoke hearts drained and quartered

1 Tbl flour

¾ tsp salt

2 Tbl chopped fresh basil or 2 tsp dried basil

1 cup heavy cream

1/3 cup shaved Romano cheese

Instructions: Cook pasta and drain.  Meanwhile, in large skillet over medium-high heat, heat oil; add red pepper, mushrooms and artichokes.  Cook 5 min, stirring occasionally.  Reduce heat; add flour and salt.  Cook and stir 1 min.  Add basil and heavy cream; cook, stirring frequently until mixture thickens  slightly, about 2 min.  Toss hot pasta and sauce; sprinkle with cheese.  Season with salt and freshly ground black pepper.  6 servings