Turkey Pepperoni Whole Wheat Pasta

6 oz Whole Wheat penne pasta
1 Tbsp Olive Oil
1 tsp ground thyme
1 tsp ground oregano
1 tsp black pepper
1 tsp crushed red pepper flakes
2 serving Hormel Turkey Pepperoni - chopped
1 C green bell pepper - diced
1 pkg sliced mushrooms
2 heads broccoli - cut into florets
1 onion - diced
4 oz. can sliced Black Olives
1 can petite diced tomatoes
3 Garlic cloves
1 T Anchovy Paste
1/4 C grated parmesan cheese

Boil pasta per al dente directions, during the last 4 minutes of cooking time, add in the broccoli and finish cooking. Drain; reserving 1/4 C of cooking water.

In large skillet, heat oil over medium heat. Add in the onions, pepper, anchovy paste, garlic and seasonings. Cook for a couple minutes. Add the mushrooms and olives and par-cooked broccoli. Cook additional 2 minutes. Add the canned tomatoes and the reserved cooking water. Toss in the cooked pasta and pepperoni and allow to heat through additional 2 minutes. Pour into serving dish and top with parmesan cheese.
Makes 6 servings.

Number of Servings: 6

Recipe submitted by SparkPeople user WAZZU.REN.