• 4servings

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, B9, C, P
MineralsSilicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 6 sun-dried tomato halves

  2. 12 oz penne pasta

  3. 1 tbsp olive oil

  4. 1 lb shrimp, shelled and deveined

  5. 1 medium red onion, thinly sliced

  6. 2 medium green bell peppers, cored, seeded and thinly sliced

  7. 3 cups broccoli florets

  8. 2 cloves garlic, peeled and minced

  9. 1 tsp dried oregano

  10. 1 cup artichoke hearts in brine, drained and quartered

  11. 2 medium tomatoes, cut into thin wedges

  12. 1 tbsp minced fresh basil

  13. 1 tbsp minced fresh parsley

Instructions Jump to Ingredients ↑

  1. In a small bowl, soak sun-dried tomatoes in hot water 20 minutes to soften. Meanwhile, cook pasta in boiling salted water until tender, then drain in a colander and rinse under cold water to stop cooking. Heat oil in a large nonstick pan over medium heat. Sauté shrimp, onion, peppers, broccoli florets, garlic and oregano 5 minutes, adding a bit of water to prevent sticking if needed. Mince the softened sun-dried tomatoes and add to the pan with artichokes, tomato wedges and cooked pasta; continue to cook, stirring, about 2 minutes longer or until vegetables are tender and pasta is heated through. Add herbs; serve immediately.


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