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Pasta with Broccoli and Artichokes
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Reviews
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By:
Carol Willingham
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Pasta with Broccoli and Artichokes Recipe is a colorful dish and very tasty dish using olive oil, red pepper, onion, thyme, sherry vinegar, rigatoni, artichoke hearts, broccoli and olives to create this delicious pasta recipe.
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INGREDIENTS
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7 tbsp olive oil
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1 red (bell) pepper, seeded and thinly sliced
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1 onion, halved and thinly sliced
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1 tsp dried thyme
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3 tbsp sherry vinegar
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4 cups fresh or dried rigatoni
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2 x 6 oz. jars marinated artichoke hearts, drained and thinly sliced
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5 oz. cooked broccoli, chopped
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20-25 black olives, pitted and chopped
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2 tbsp chopped fresh parsley
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salt and ground black pepper
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DIRECTIONS
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1:
Heat 2 tbsp of the oil in a nonstick frying pan. Add the red pepper and onion and cook over a low heat for 8 to10 minutes, or until the vegetables are just soft, stirring occasionally.
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2:
Stir in the thyme and vinegar. Cook for 30 seconds, stirring, then set aside.
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3:
Meanwhile, cook the pasta in a large pan of lightly salted boiling water. Dried pasta will take 10 to 12 minutes, fresh about 3 minutes. Drain, then transfer to a serving large bowl. Add 2 tbsp of the oil and toss well to coat.
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4:
Add the artichokes, broccoli, olives, parsley, onion mixture and remaining oil to the pasta. Season with salt and pepper. Toss to blend. Leave to stand for at least 5 minutes before serving.
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