Tangy Pasta with low fat White Sauce

I make the Sauce Bonne Femme with the thinner version of Velouté Sauce. Add extra lemon juice to the sauce for a tangier flavor.
You'll get plenty of leftovers for lunch if you make this with the entire box of pasta.

Ingredients:
2 cloves garlic chopped small
2 Shallots, chopped small
8 canned artichoke hearts, quartered (artichokes should be packed in water, not oil)
1/2 pound button mushrooms, halved (or quartered, if large)
1/2 cup sun dried tomatoes, sliced into small strips
1/4 cup white wine
splash of white wine vinegar
juice from a lemon
1 box bow tie pasta
Olive oil
2 cups Sauce Bonne Femme

Keep pasta to boil.

Heat olive oil in a heavy bottom pan on medium heat, add garlic and cook till it becomes fragrant. Add shallots and cook till translucent. Add mushrooms and cook till just slightly cooked. Reduce the heat, add artichokes & tomatoes, top with wine & vinegar and cook till all the liquid is absorbed. Add Sauce Bonne Femme and warm it through.

Drain the pasta, mix it with the sauce, add salt & crushed white pepper to taste & serve with warm, freah bread.