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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
3 cups uncooked bow-tie pasta |
3 quarts water |
1 cup broccoli flowerets |
2 small carrots, thinly sliced |
1 (14-ounce) can artichoke heart quarters, drained |
1 cup cherry tomatoes, halved |
4 green onions, sliced |
1/4 teaspoon dried oregano |
1/4 teaspoon dried basil |
1/2 cup italian parmesan dressing |
shredded parmesan cheese (optional) |
Directions:
1. Cook pasta in 3 quarts boiling water in a Dutch oven 12 minutes. Add broccoli and carrot, and cook 1 minute; drain. Rinse with cold water to stop the cooking process; drain. Return pasta mixture to Dutch oven. Stir in artichokes and next 4 ingredients. Add dressing, tossing to coat. Cover and chill 2 hours. Sprinkle with cheese, if desired.
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