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Categories:
penne pasta olive oil garlic oregano basil frozen broccoli hearts Handful sun-dried olives salt pepper Parmesan cheese
Viewed: 74 - Published at: 7 years agoIngredients
- 16 ounces penne pasta (or other short pasta)
- 13 cup olive oil
- 2 -3 garlic cloves, minced
- 14 teaspoon dried oregano
- 14 teaspoon dried basil
- 1 12 cups frozen broccoli
- 16 ounces artichoke hearts, quartered
- handful sun-dried tomato, julienned
- 8 kalamata olives, sliced (or other type)
- salt
- pepper
- 23 cup parmesan cheese
Method
- Heat olive oil in large skillet over medium heat.
- Cook pasta to directions.
- Cook to al dente.
- The last couple of minutes before pasta is done, add broccoli.
- Reserve 1/2 cup of pasta water.
- Add garlic and herbs to skillet.
- Cook until onion softens - about five minutes.
- Add artichokes, sun dried tomatoes, olives to skillet for a couple minutes.
- Toss in pasta and broccoli until warmed through.
- Add pasta water if it is needed.
- Season with salt and pepper to taste.
- Add Parmesan cheese to individual servings or toss in with pasta.
