Ingredients
2 cups (480 ml) uncooked small pasta cuts such as penne or rotini
2 tbsp (30 ml) extra virgin olive oil
1 tbsp (15 ml) chopped garlic
¼ tsp (1 mL) red chili flakes
1 ½ cups (360 mL) Cookin’ Greens Artichoke Heart Quarters
2 ½ cups (600 mL) Cookin’ Greens Chopped Rapini
¼ tsp (1 mL) sea salt
¼ tsp (1 ml) black pepper
½ cup (120 ml) roasted red pepper strips
Parmesan cheese for garnish
METHOD
Cook pasta according to package directions.
In the meantime, heat the oil in a large skillet; add garlic. Stir. Add Cookin’ Greens Artichoke Heart - Quarters and sauté for 7 minutes. Add Cookin’ Greens Chopped Rapini and continue cooking until both artichokes and rapini are tender, approximately another 7 minutes, or until they reach an internal temperature of 165 degrees F. Season with salt and pepper. Add the red pepper strips and heat through.
When pasta is cooked, drain and add to the vegetable mixture in the pan with a little of the cooking water. Toss together; turn out onto a serving bowl or platter and sprinkle with Parmesan cheese.
Serves 4
Enjoy.
