Posted by: Schmitty 08-14-99 1:34 AM
Pasta with Broccoli and Artichokes
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
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.
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.
Serve with grated Parmesan cheese.