Mediterranean Pasta with Roasted Red Peppers and Artichokes

5 from 13 votes

Mediterranean Pasta with Roasted Red Peppers and Artichokes

This Mediterranean Pasta with Roasted Red Peppers and Artichokes is ready in just 25 minutes using pantry staples. Served warm or cold — a perfect vegan weeknight dinner or summer potluck dish!

Prep Time5

Cook Time20

Total Time25

Course: Main Dish, Pasta

Cuisine: American

Diet: Vegan

Servings:

Calories: 240kcal

Author: Jenn Sebestyen

Equipment

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!

Notes

Let the veggies cook down fully. Giving the peppers, artichokes, and tomatoes the full 15 minutes lets them release enough liquid to coat the pasta — that's the whole "sauce."

Don't skip the zest. Lemon zest adds a brighter, more concentrated citrus note than juice alone.

Taste as you go. Jarred peppers and artichokes vary in saltiness, so adjust seasoning at the end rather than the start.

Nutrition