Hearty enough to be a main course in itself, use this recipe as a springboard to your own favourite creation!
1 lb of tri-colour rotini pasta, cooked toÂ al dente.
1 lb artichoke hearts in brine
4 tbsp olive oil, divided
1 large yellow onion
1 lb white button mushrooms
8 oz sun dried tomatoes in oil
4 large garlic cloves, minced
8 oz Kalamata olives
8 oz grated Parmesan
8 oz Zesty Italian Dressing (home made, or store bought; regular or light)
Slice yellow onion in half and then into not too thin wedges. In a wok, heat 2 tbsp olive oil until just shimmering. Add minced garlic and cook until just fragrant (not allowing to brown too dark or it will taste burnt) about 30-40 seconds. Add onion and reduce heat to medium low, cooking until onion is translucent.
Drain sun dried tomatoes, reserving oil for other purposes. Add to onions and garlic, and add 1/2 cup water. Saute for six to eight minutes.
Remove veggies from wok. Add remaining 2 tbsp olive oil to wok and heat until shimmering. Add sliced mushrooms and saute until cooked through and slightly browned. While this is happening, drain artichokes and discard brine. Rinse and roughly chop. Slice half the olives, retaining the other half whole.
Reserving some sauteed mushrooms for garnish, return reserved veggies, artichokes and olives to wok. Cook for 1-2 minutes further in order to allow flavours to meld.
Combine veggies with the pasta in a large bowl, adding Zesty Italian dressing and tossing to coat.
To serve, dish into individual serving bowls, top with sauteed mushroom garnish and sprinkle with grated Parmesan cheese.Â Buon appetito!