Pasta With Broccoli and Artichokes Cooking Recipes

Ingredients :

105 ml

1

1

5 ml

45 ml

450 g

2 x 175 g

150 g

20 - 25

30 ml

olive oil

red pepper, quartered, seeded, and thinly sliced

onion, halved and thinly sliced

dried thyme

sherry vinegar

pasta shapes, such as penne or fusilli

jars marinated artichoke hearts, drained and thinly sliced

cooked broccoli, chopped

black olives, pitted and chopped

chopped fresh parsley

salt and black pepper

1. Heat 30 ml of the oil in a non-stick frying pan.
2. Add the red pepper and onion and cook over low heat until just soft, 8 - 10 minutes, stirring occasionally.
3. Stir in the thyme, salt and vinegar.
4. Cook for 30 seconds more, stirring, then set aside.
5. Bring a large pan of salted water to the boil.
6. Add the pasta and cook until just tender (check package directions for timing).
7. Drain, rinse with hot water, then drain again well.
8. Transfer to a large bowl.
9. Add 30 ml of the oil and toss well to coat.
10. Add the artichokes, broccoli, olives, parsley, onion mixture and remaining oil to the pasta.
11. Season with salt and pepper.
12. Stir to blend.
13. Leave to stand at least 1 hour before serving, or chill overnight.

Serves 4

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