Mediterranean Pasta

Here's a winning recipe to have on a meatless night that will please the whole family. It is sure to become one of your Go To meals. It can be cooked in 30 minutes or less and the ingredients are inexpensive & easy to keep on hand!1 (28 oz) can tomato puree1 (14 oz) can artichoke hearts, drained & chopped1 (14 oz) can chickpeas, drained & rinsed (can slightly mash with fork or potato masher)¼ cup black olives, sliced1 small onion1 cup mushrooms, sliced1 garlic clove, minced½ teaspoon dried thyme1 teaspoon dried basil4 teaspoons olive oilground black pepper to taste1 package (13- 16 oz) whole wheat pasta, any variety cooked according to package directions¼ cup crumbled feta cheese¼ cup grated Parmesan cheesePlace skillet over medium heat.  Pour in olive oil; add chopped onion and garlic, saute until onion is tenderAdd tomatoes, thyme and basil; simmer 5 minutes stirring oftenAdd chopped artichokes, chickpeas, mushrooms and black olives, simmer until sauce thickens, approximately 10-15 minutes; remove from heatAdd ground pepper to tasteTop pasta with vegetable sauce & cheeseNutrition Facts per serving: 300 calories, 12 grams protein, 5 grams fat (1 gram saturated fat), 4 mg cholesterol, 57 grams carbohydrates, 12 grams fiber, 139 mg sodiumRecipe adapted from Judy Knapp's Artichoke-Feta Pasta