Artichoke Parmesan Pasta

                             

 

Ingredients:

1/2 lb pasta, uncooked
1/2 red bell pepper, diced
1/2 green pepper, diced
2 tablespoons fresh basil, or 2 teaspoons dried
1 cup artichoke hearts, drained, quartered, rough chopped into large pieces
1/2 cup chopped olives, mixed
1/2 tablespoon capers
1/2 tablespoon juice from capers
1/2 cup parmesan cheese, shredded

2 tablespoon lemon juice
1/4 cup olive oil
2 teaspoons fresh garlic, minced
1/4 teaspoon sea salt
1/4 teaspoon black pepper, ground
Directions:

Cook off pasta until al dente, drain, cool and let dry.
Prep all vegetables and place them together in a bowl
Add cooked, cooled, drained pasta. Mix well.
In a bowl, whisk together lemon juice, olive oil, garlic, salt and pepper.
Add dressing to pasta/vegetable mixture.

Mix well.

Add shredded parmesan and mix thoroughly.