- 1 (6 ounce) jar artichoke hearts packed in oil
- 1 clove garlic, minced
- 1 sweet red pepper, chopped
- 4 radishes, sliced
- 1 small zucchini, sliced
- 3 scallions, chopped
- 1 (10 ounce) package frozen peas
- 8 ounces cherry tomatoes
- 3 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh parsley
- 2 tablespoons reduced-fat chicken broth
- 8 ounces penne, fettucine, or fusilli, cooked according to package directions
- 1/3 cup grated Parmesan cheese
- 1/4 teaspoon ground black pepper
- 1 pinch Red pepper flakes
- Place the artichokes in a strainer set over a bowl and drain well, reserving 2 tablespoons (25 mL) of the oil. Cut the larger artichokes in half. Place on a plate lined with paper towels and allow to drain further.
- Place the reserved oil in a large nonstick skillet. Add the garlic. Saute over medium-high heat for 1 minute. Add the peppers and radishes; saute for 2 minutes. Add the zucchini and scallions; saute for 2 minutes. Add the peas, tomatoes, basil, parsley, broth, and artichokes; saute for 2 minutes.
- Spoon the vegetables over the pasta. Sprinkle with the Parmesan, black pepper, and red-pepper flakes. Toss lightly.