Good Food!

12 oz. your favorite pasta (use rice pasta for gluten free) 2-3 T. water 1 1/2 broccoli spears 1 1/2 cups halved small mushrooms 1 1/2 cups sliced red peppers 1 1/2 cups canned artichoke hearts (not the marinated kind) 1 c. pitted whole black olives

Cook pasta until tender but firm. Drain and rinse in cold water. Set aside to cool.

In large, deep skillet, heat the water and sauté the broccoli, mushrooms, and bell peppers for 5 minutes or until tender-crisp. Remove and rinse in cold water.

Toss with pasta, veggies, artichoke hearts and olives about a 1/4 cup of you favorite oil and vinegar dressing or use:

1/4 c. olive oil 1 t. garlic, pressed 1 t. salt 1 t. dried basil 1 t. balsamic vinegar black pepper

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