Ingredients
- Salt and pepper to taste
1 pound dried penne pasta
2 tablespoons white wine vinegar
2 cloves garlic, finely chopped
1/4 cup extra virgin olive oil
1 (14.75-ounce) jar marinated artichoke hearts, drained and chopped
1 small red bell pepper, cored, seeded and chopped
1 small green bell pepper, cored, seeded and chopped
2 cups small broccoli florets, blanched
1/2 cup sliced pitted Kalamata olives
1/2 cup sliced basil
1/2 cup grated Parmigiano Reggiano
Description
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