Roasted Red Pepper Pasta with Marinated Artichokes

Serves 4-6

12 ounces Pasta, (I used Rigatoni)

4 tablespoons Extra Virgin Olive Oil

1 Large Onion, roughly chopped

3 cloves Garlic, Minced

2 jars (12 oz.) Roasted Red Peppers, drained and roughly chopped

1 cup Vegetable Or Chicken Broth

1 jar (12 oz.) Marinated Artichoke Hearts, roughly chopped

1/2 teaspoon Salt

Freshly Ground Black Pepper

1/4 cup Fresh Basil, chopped

Parmesan, to serve

Black Pepper, to taste

Cook pasta in salted water according to package directions.

Add olive oil to a large saucepan over medium-high heat.

Add the onions and garlic and saute for 2 to 3 minutes or until starting to soften. Add the chopped red peppers and cook for 2 to 3 minutes, until hot.

Remove the skillet from the heat.

Use an immersion blender to blend the onions and peppers.

Turn the heat back on and add the broth, salt, and pepper.

Stir until heated.

Drain the pasta and add it to a large bowl.

Pour the pepper mixture over the pasta, then stir it together to coat the pasta.

Add the basil and artichokes. Stir to combine.

Serve with Parmesan on top.

I sometimes turn to the Food Network for inspiration. I saw the Pioneer Woman making a similar dish recently and thought it was a great idea so I gave it a try. I made a few healthy changes and voila! It’s delicious alternative to a regular tomato based sauce.

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