This is a wonderful, light pasta dish for the summer.
It is packed full of healthy vegetables which provide
a variety of flavors to the dish. A perfect side dish
to bring to a cookout or a nice, light, summer dinner.
Herbed Vegetable Pasta
1/2 lb penne pasta
6 tbs. oil
1 can of artichoke hearts quartered
2 cups (6 oz) green beans, cut into 3-inch pieces
1/2 yellow pepper , diced
1/4 cup sherry vinegar
2 tbsp honey
1 tsp kosher salt
1/2 tsp ground black pepper
1/4 cup kalamata or black olives, crushed or quartered
1/4 red onion, thinly sliced
1 tsp chopped oregano
1 tsp chopped thyme
1/4 cup coarsely chopped flat-leaf parsley
10 oz orange, yellow and variegated tomatoes, cut into wedges
1. Cook pasta in lightly salted water and drain. Heat 1-�� tbsp olive oil in a skillet over medium-high heat. Add artichoke hearts and cook, stirring occasionally until golden, about 4 min.
2. Transfer artichokes to a large bowl, then cook green beans in skillet for 2 min; add beans to artichokes and remove skillet from heat. To make vinaigrette, stir together vinegar, honey, salt and pepper in skillet, gathering browned bits from bottom of pan. Whisk in remaining olive oil.
3. Add pasta, olives, onion, oregano, thyme and parsley to bowl with artichokes and beans and toss. Coat with vinaigrette, then gently stir in tomatoes. Makes 4 to 6 servings.