2 ounces penne rigate
1/2 tablespoon olive oil
2 cloves garlic, chopped
1/4 green bell pepper
1 tablespoon pine nuts
4 ounces broccoli
1/4 Cup artichoke hearts
1 tablespoon sundried tomatoes in olive oil
3 pitted kalamata olives, sliced
Fill a small pot with water and bring to a boil.
Add pasta, and boil for the time mandated by its packaging.
To save time, chop the garlic, bell peppers, and olives while the pasta is boiling. Set aside with the pine nuts, broccoli, and artichoke hearts.
When the pasta is finished, turn off the stove and leave it in the water.
Take a small to medium sized sauce pan and add 1/2 tablespoon of olive oil (or more if you like) and turn the heat to medium-low.
Add the garlic, bell peppers, and pine nuts to the oil. If the broccoli is frozen, add that as well. Other wise, wait 3 to 4 minutes before adding it.
Stir fry the vegetables until the broccoli is done, and then drain the pasta.
Add the pasta to the vegetables, as well as the artichoke hearts, kalamata olives, and for the sundried tomatoes: Make sure they are still in their olive oil! If you have kept them in the fridge, then just scoop it out and add to the dish. Make sure to really push the sundried tomatoes around so that the olive oil heats up and off onto the pasta.
Saute for about 5 minutes, and you're done!
Source of recipe: This is JUST LIKE the Evelyn's Favorite Pasta from The Cheesecake Factory. Now you don't have to pay ridiculous prices to get a wonderful vegan pasta. I didn't include the eggplant because I'm not a fan, but feel free to add some if you want. I also tried to keep the oil low because I watch my calorie intake. Also, I measure all my food... so for now everything is in ounces and grams, but I will update it to cups and tablespoons the next time I make this.This recipe was modified from this one http://raajis-kitchen.blogspot.com/2008/09/evelyns-favorite-pasta.html