Creamy Artichoke and Mushroom Penne

This recipe had four things that I love:  Mushrooms, artichokes, capers and parmesan cheese.  So I knew it was for me.  This is a great dish if you are a vegetarian.  I made this just for me because I knew two picky toddlers wouldn't like it and Scott is on a "no pasta" diet.  And I LOVED it.  It has a really great flavor - I would want to call it "rustica".  (Is that a word?)

Ingredients:

12 oz penne pasta, uncooked
1/2 small onion, minced
1 garlic clove, crushed
3 tablespoons butter, melted
1 (8 oz) pkg sliced mushrooms
1 (15 oz) can artichoke hearts, drained and chopped
1 cup whipping cream
2 tablespoons capers, drained
1/4 tsp salt
1/4 tsp ground pepper
1/2 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh parsley

Cook Pasta according to the package and drain.

While Pasta is cooking, cook onion and garlic in butter in a medium skillet over medium-high heat, stirring constantly, until tender.  Add mushrooms and cook 5 minutes.  Add artichokes and cook 2 minutes or until thoroughly heated.  Remove from skillet and set aside.

Add whipping cream to skillet and bring to a boil.  Cook while stirring constantly until it is reduced by half.  Add artichoke mixture and the capers, salt and pepper stirring well.  Toss with pasta. Sprinkle with cheese and parsley.

{Source: Southern Living Homestyle Recipes Cookbook Pg 337.  Credit to "Stop and Smell the Rosemary: Recipes and Traditions to Remember" The Junior League of Houston, TX}