1. Cook pasta according to package directions; drain.
2. Toss pasta in 3 tablespoons artichoke marinade; set aside. Cut artichoke hearts in halves.
3. Cook garlic and rosemary in 1 tablespoon artichoke marinade in large skillet. Add remaining ingredients, except pasta and artichokes.
4. Cook, uncovered, over medium-high heat 4 to 5 minutes or until vegetables are tender-crisp and sauce is thickened.
5. Add artichoke hearts. Spoon over pasta. Serve with grated Parmesan cheese, if desired.