Mediterranean Pasta w/ Roasted Red Peppers and Artichokes
A 20 minute pasta dish with lots of flavor and no guilt.
Servings: 4
Calories: 240kcal
Ingredients
- 16 ounces penne pasta or pasta of choice (gluten free, if desired)
- 1 jar (12 ounces) roasted red peppers drained and chopped
- 1 jar (12 ounces) artichoke hearts drained and chopped
- 1 pint cherry tomatoes halved
- 2 tablespoons extra virgin olive oil
- 2 garlic cloves minced
- juice and zest of 1 medium lemon
- 1 tablespoon 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!
Nutrition
Calories: 240kcal | Carbohydrates: 36g | Protein: 6g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 244mg | Potassium: 517mg | Fiber: 6g | Sugar: 7g | Vitamin A: 3350IU | Vitamin C: 240.1mg | Calcium: 60mg | Iron: 2.2mg