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Pasta With Broccoli and Artichokes




Source of Recipe


Internet


List of Ingredients




1 pound bow-tie pasta
1 pound broccoli flowerets, halved
2 jars (6.5 ounces each) marinated artichoke hearts, undrained
1/8 pound thinly sliced pepperoni, cut in 1-inch slivers
1/2 cup oil-packed julienned sun-dried tomatoes
3 green onions, chopped
1 tablespoon red-wine vinegar
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup grated Parmesan cheese

Recipe



1. In large pot of lightly salted boiling water, cook pasta 12 minutes or until firm but tender. Add broccoli during last 5 minutes of cooking. Drain.

2. Meanwhile, combine artichoke hearts, pepperoni, sun-dried tomato, green onion, red-wine vinegar, salt, and pepper in large bowl. Add cooked pasta mixture; toss to combine. Refridgerate until well chilled. Serve with grated Parmesan.