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Categories:
liquid tomatoes red wine vinegar fresh oregano Mozzarella cheese salt salt pasta shells fresh green beans
Viewed: 55 - Published at: 7 years agoIngredients
- 12-oz. jar marinated artichoke hearts with liquid
- 1/4 cup oil-packed, sun-dried tomatoes, drained and thinly sliced
- 1 to 2 Tbs. red wine vinegar to taste
- 1 Tbs. chopped fresh oregano or 1 tsp. dried
- 6 oz. part-skim mozzarella cheese,preferably fresh, diced
- Salt and black pepper to taste
- 1 medium yellow summer squash, halved lengthwise and sliced 1/4 inch thick
- 1 tsp. salt
- 8 oz. pasta shells or rotini (pasta twists)
- 2 cups fresh green beans, trimmed and cut into 1-inch lengths
Method
- Bring large pot of water to a boil.
- When water boils add 1 teaspoon salt and pasta, stirring to prevent sticking.
- Cook, stirring occasionally, until al dente, about 10 to 15 minutes.
- Meanwhile, steam green beans and squash separately until each is just tender.
- Rinse under cold running water and drain well.
- Drain pasta, rinse under cold running water and drain well.
- Transfer to large serving bowl.
- Add green beans, squash, artichokes with liquid, tomatoes, vinegar, oregano, cheese, salt and pepper.
- Toss to mix and coat.
- Serve at room temperature.
