pat's Recipe

Easy Mediterranean Angel Hair

Category: PASTA

1/2 box Angel Hair Pasta
1 tablespoon olive oil
5 garlic cloves, chopped
2 anchovy filets, mashed (optional)
1 (14-ounce) can artichoke hearts, drained, halved, patted dry
2 cups (1/4-inch wide) bell pepper strips, assorted colors
2 tablespoons capers, rinsed and drained (optional)
1/4 cup cup pitted Kalamata olives, sliced lengthwise into quarters
1/2 cup reduced-sodium, fat free chicken broth
1 tablespoon chopped fresh thyme leaves
1 tablespoon chopped fresh oregano leaves
Feta cheese, crumbled (plain or Mediterranean flavor)
Instructions

Cook pasta according to package directions.

Drain; rinse in cold water or in ice water until completely cooled and drain well.

Meanwhile, heat oil in large nonstick skillet over medium heat.

Add garlic; stir to coat with oil. Cook about 1 minute to soften, stirring constantly.

Stir in anchovies, if desired. Add artichokes; cook 2 to 3 minutes until heated through, stirring occasionally.

Add bell peppers and capers, if desired. Cook and stir about 2 minutes until peppers are just crisp-tender. Stir in olives.

Add broth and pasta to skillet. Toss and heat through until liquid is absorbed.

Stir in thyme and oregano. Sprinkle with feta cheese, as desired.
Serves 2.