Recipe

Lunch

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Cooking Oil
, divided
Red Bell Peppers
, seeded and thinly sliced
Onions
, halved and thinly sliced
Dried Thyme
Sherry Vinegar
Rigatoni Pasta
Marinated Artichoke Hearts
, drained and thinly sliced
Broccoli
, cooked, chopped
Black Olives
, pitted and chopped
Fresh Parsley
, chopped
Salt & Black Pepper

Pasta w/ Broccoli and Artichokes

Total time: 18 min
Servings: 4
Equipment: Stove
  • 3 tbsp. Cooking Oil, divided
  • 1 Red Bell Peppers, seeded and thinly sliced
  • 1 Onions, halved and thinly sliced
  • 1 tsp. Dried Thyme
  • 3 tbsp. Sherry Vinegar
  • 4 c. Rigatoni Pasta
  • 6 oz. Marinated Artichoke Hearts, drained and thinly sliced
  • 5 oz. Broccoli, cooked, chopped
  • 20 Black Olives, pitted and chopped
  • 2 tbsp. Fresh Parsley, chopped
  • 1/8 tsp. Salt & Black Pepper
  • Heat 1-tbsp of the oil in a non-stick frying pan. Add the red pepper and onion and cook over a low heat for 8–10 minutes, or until the vegetables are just soft, stirring occasionally.
  • Stir in the thyme and vinegar. Cook for 30 seconds, stirring, then set aside.
  • Meanwhile, cook the pasta in a large pan of lightly salted boiling water. Drain, then transfer to a large serving bowl. Add 1-tbsp of the oil and toss well to coat.
  • Add the artichokes, broccoli, olives, parsley, onion mixture and remaining oil to the pasta. Toss to blend. Leave to stand for at least 5 minutes before serving.