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: