Artichoke Parmesan Pasta

    This Rush Hour Recipe is courtesy of Seward Co-op. Rush Hour Recipes is program of the National Co-operative Grocers Association.

    1/2 pound pasta shells
    1/2 red bell pepper, diced
    1/2 green bell pepper, diced
    1 tablespoon fresh garlic, minced
    1 14 ounce can artichoke hearts, quartered, drained and rough chopped into large pieces
    1/2 cup mixed chopped olives or chopped pitted kalamata olives
    2 teaspoons capers
    1/2 cup shredded parmesan cheese
    4 tablespoons fresh basil, minced
    4 tablespoons olive oil
    2 tablespoons lemon juice
    1/2 teaspoon sea salt
    1/2 teaspoon ground black pepper

    1. Cook pasta until al dente and drain.
    2. Heat 2 tablespoons of the olive oil in a skillet, and saute the bell peppers and garlic for 2-4 minutes.
    3. Add artichokes, olives, capers and caper juice and saute a couple minutes more.
    4. Toss the pasta with the sauteed vegetables, 2 tablespoons of olive oil, lemon juice, basil, salt, pepper and parmesan. Serve cold or at room temperature.