Mediterranean Pasta W/ Roasted Peppers & Artichokes

veggieinspired.com

Kathy Overstreet

16 oz penne pasta (or pasta of choice) (gluten free, if desired)

12 oz jar roasted red peppers (drained and chopped)

12 oz jar artichoke hearts (drained and chopped)

1 pint cherry tomatoes (halved)

2 tbsp extra virgin olive oil

2 garlic cloves (minded)

juice and zest of 1 medium lemon

1 tbsp dried oregano

salt and pepper to taste

¼ cup sliced pitted Greek olives (optional)

Directions at veggieinspired.com

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