- 6 sun-dried tomato halves
- 12 oz penne pasta
- 1 tbsp olive oil
- 1 lb shrimp, shelled and deveined
- 1 medium red onion, thinly sliced
- 2 medium green bell peppers, cored, seeded and thinly sliced
- 3 cups broccoli florets
- 2 cloves garlic, peeled and minced
- 1 tsp dried oregano
- 1 cup artichoke hearts in brine, drained and quartered
- 2 medium tomatoes, cut into thin wedges
- 1 tbsp minced fresh basil
- 1 tbsp minced fresh parsley
- 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.