Pasta with Artichokes

This couldn’t be easier – take 20 minutes from start to finish!  It looks and tastes like you fussed.

Pasta with Artichokes/Diane Randesi/The Greco Family “Cook”Book

Pasta with Artichokes

3 Tbsp. red wine vinegar

3 green onions, cut up

½ jar (8.5 oz.) Sun-dried tomatoes, cut up (packed in oil- INCLUDE the oil)

2 jars (6.5 oz.) artichokes hearts, cut up (packed in oil – INCLUDE the oil)

6 pieces pepperoni, cut up (optional)

¾ Lb. Farfalle pasta

1 ½ cups broccoli flowerets

½ cup Parmesan cheese

While you are cooking the pasta in salted water (20 minutes – al dente), combine the first 5 ingredients in your pasta serving bowl.  Set aside.

During the last 2 minutes of cooking the pasta, add the broccoli flowerets.  Drain pasta and broccoli together.  Add cooked pasta and broccoli to the serving bowl.  Top with Parmesan cheese.  Toss and serve.

(THE ONE THING THAT IS GREAT ABOUT THIS DISH – YOU CAN USE ANYTHING IN IT)

(Recipe for the Pasta with Artichokes was in the Greco Family “Cook”Book, Diand Randesi, 1998.)

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