Garden Primavera Pasta

Garden Primavera Pasta
Makes 4 servings

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Garden Primavera Pasta

Ingredients

6	ounces bow-tie pasta
1	jar (6 ounces) marinated artichoke hearts, undrained
2	cloves garlic, minced
1/2	teaspoon dried rosemary, crushed
1	medium green bell pepper, cut into thin strips
1	large carrot, cut into 3-inch julienne strips
1	medium zucchini, cut into 3-inch julienne strips
1	can (14-1/2 ounces) DEL MONTE® Diced Tomatoes with Garlic & Onion, undrained
12	small pitted ripe olives (optional)

Prep Time	15 minutes
Cook Time	10 minutes

1. Cook pasta according to package directions; drain.

2. Drain artichokes, reserving marinade. Combine pasta with 3 tablespoons artichoke marinade; toss to coat. Set aside. Cut artichoke hearts in half.

3. Cook garlic with rosemary in 1 tablespoon artichoke marinade in large skillet over medium-high heat until garlic is tender. Add all remaining ingredients except pasta and artichokes. Cook 4 to 5 minutes or until vegetables are tender-crisp and sauce is thickened.

4. Stir in artichoke hearts; spoon over pasta. Serve with grated Parmesan cheese, if desired.

To see more great recipes in related categories, click the links below

Del Monte® | Main Dishes | Pasta | Vegetarian Dishes | Italian

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