Pasta with Broccoli and Artichokes Recipe

1      Reviews by:    Carol Willingham   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. Food Category:    Pasta and Dumplings Cuisine Origin:    Pasta    Servings:8 Nutrition facts:342 calories15.8 grams fat Print Preview Rate This Recipe Prep Time:   10 Minutes Cook Time:   20 Minutes Total Time:   30 Minutes

INGREDIENTS

• 7 tbsp olive oil
• 1 red (bell) pepper, seeded and thinly sliced
• 1 onion, halved and thinly sliced
• 1 tsp dried thyme
• 3 tbsp sherry vinegar
• 4 cups fresh or dried rigatoni
• 2 x 6 oz. jars marinated artichoke hearts, drained and thinly sliced
• 5 oz. cooked broccoli, chopped
• 20-25 black olives, pitted and chopped
• 2 tbsp chopped fresh parsley
• salt and ground black pepper

DIRECTIONS

• 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.
• 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. 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. 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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