Pasta with artichokes tomato, basil & balsamic

4		large roma tomatoes, finelies chopped
1		garlic clove, crushed
2  tablespoons		tbs balsamic vinegar
1  tablespoon		tbs fresh lemon juice
12-1/4  ounces		dried whole wheat penne pasta
12-1/4  ounces		marinated artichokes, drained, coarsely chopped
1/2  cup		low-fat fresh ricotta
1/2  cup		fresh basil leaves, larger leaves torn
12-1/4  ounces		fresh continental parsley leaves

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Combine the tomato, garlic, vinegar and lemon juice in a small bowl. Set aside to develop the flavours.

Meanwhile, cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain. Return pasta to the pan.

Add the tomato mixture, artichoke, ricotta, basil and parsley to the pasta and toss well to combine. Divide among serving bowls and season with pepper to serve.