Because this Italian-style main dish cooks quickly, assemble all the ingredients before you begin. Pass the pepper mill around the table for those who prefer even more of the spice.
1 teaspoon olive oil
2 cups halved cherry tomatoes
1/2 cup thinly sliced pitted kalamata olives
1 (14-ounce) can quartered artichoke hearts, drained
4 cups hot cooked ziti (short tube-shaped pasta)
1/2 cup chopped fresh basil
1/3 cup (1 1/4 ounces) shredded Asiago cheese
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
How to Make It
Heat oil in a large nonstick skillet over medium-high heat. Add cherry tomatoes, olives, and artichokes; cook 5 minutes or until thoroughly heated. Place pasta in a large bowl. Add tomato mixture, basil, cheese, salt, and freshly ground pepper; toss well.
I love how fast this dish comes together. I usually add crushed red pepper to the skillet with the veggies. It seems like it should be tastier than it is when you consider the yummy ingredients, but it's a solid dish that cooks up super fast.
My husband made this for us, which is a testament to how quick and easy it is (not that he's a bad cook, he just prefers the grill). We must've used more topping that we were supposed to because we only got three servings - I'd double the tomato mixture next time.
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