Sun Dried Tomato & Artichoke Rotini Pasta
16 oz of Rotini Pasta
1 jar of quartered artichoke hearts
1 6oz jar of Sun Dried Tomatoes packed in olive oil
1 small onion, chopped
1 zucchini, chopped
2 cloves of garlic, minced
1 1/2 tbs of white cooking wine
Salt & Black Pepper, to taste
While preparing the vegetables, boil the water and cook the pasta as directed on the box, salting the water.
Chop the veggies and mince the garlic. Julienne cut the sun dried tomatoes, reserving the oil in the jar.
In a large pan, heat about 1 tbs of olive oil over medium-high heat, add onions and a dash of salt. Saute until the onions are tender and just start to brown. Add zucchini and garlic and saute until soft. Add artichokes, sun dried tomatoes, and white cooking wine and saute for 3-4 minutes. Gently toss the drained pasta in with the veggies. Pour in some of the oil from the sun dried tomatoes to lightly coat everything. Season with salt & pepper to taste and garnish with fresh chopped parsley.