Mediterranean Pasta w/ Roasted Peppers & Artichokes

Ingredients:

  • 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 (minced)

  • juice and zest of 1 medium lemon

  • 1 tbsp dried oregano

  • salt and pepper to taste

  • ¼ cup sliced pitted Greek olives (optional)

Instructions:

  • Cook penne according to package directions.

  • Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and cook for 1 minute until fragrant.

  • Add the peppers, artichokes and tomatoes and cook, stirring frequently, until veggies start to give off some liquid. About 15 minutes.

  • Add the lemon juice, lemon zest, olives (if using), oregano, salt and pepper and stir. Cook for 1-2 minutes to combine the flavors.

  • When penne is done, drain and add to the vegetables. Toss well to combine. Taste and adjust seasoning, if necessary. Add another squeeze of lemon, extra dash of salt, or perhaps a drizzle of olive oil, if desired.

  • Serve with some crusty bread of course!