Healthy Garden Vegetable Pasta

3 Tbsp's Extra Virgin Olive oil
1 box Ronzoni Healthy Harvest Spaghetti (you can use penne if you prefer)
1/3 cup chopped sun dried tomatoes (dry not packed in oil)
2 large yellow or orange peppers chopped
2 cans artichoke hearts packed in water
1/4 cup onion chopped
3-4 cloves of garlic sliced thin
1 1/2 cups chopped broccoli florets (about 2 small stalks)
2/3 cup freshly grated Romano cheese
1 tsp oregano
1/2 tsp Garlic Powder
Salt and pepper to taste

-Bring water to a boil for pasta (omitting salt and fat)
-while water is boiling heat 2 of the 3 tbsps of olive oil over medium heat in a large skillet
-Saute onions and garlic until onions are slightly translucent (about 3-4 minutes) do not let brown!
-Add Peppers, Broccoli, Oregano and Garlic powder. Saute for another 2-3 minutes
-Start cooking your pasta until aldente (about 12 minutes)
-Drain artichokes almost all the way (leaving a little water from each can) and add to Skillet.
-cover skillet and let veggies simmer in pan stirring occasionally while the pasta cooks.
-add the chopped sun dried tomatoes and uncover
-drain pasta and add to skillet
-drizzle last tbsp of olive oil over pasta and mix thoroughly.
-Spoon into bowls and sprinkle with freshly grated romano cheese
ENJOY!!

Serves 6 (about 1 1/2-2 cups each)


Number of Servings: 6

Recipe submitted by SparkPeople user DREAROX12.