Artichoke & Sundried Tomato Pasta
This is a quick light lunch or dinner, good for the summer or anytime of year!
What I used:
- Cavatappi (any pasta you like would work)
- Jarred Artichokes (cut into chunks)
- Sundried tomatoes (cut into chunks)
- Parmesan cheese
- Mozzarella cheese
- 1 teaspoon basil
- 1 teaspoon oregano
- Red wine vinegar (2 or 3 tablespoons)
- Salt & pepper to taste
While boiling the pasta, I cut the artichoke hearts and sundried tomatoes into smaller pieces. Once the pasta was done and drained, I added the rest of the ingredients. I baked it for 10 min. at 350 degrees, so that the cheese could melt.
If you want to eat it as a cold pasta salad, you could leave out the mozzarella or use shredded mozzarella.
That's it! Give it a try! We are good at this!
Before and after cooking: