I love one pan dishes,
Well, two. Still.
I also love when it tastes delicious.
2 Tablespoons Olive Oil
2 Small Zucchini, sliced
10 Small Sweet Bell Peppers, sliced
1 C Grape or Cherry Tomatoes, halved
1/2 yellow onion, diced
2 Cloves Garlic, sliced
1 tbs Dried Italian Herbs
1 tsp Salt
1 15 oz. Artichoke Hearts in water. drained and sliced in half
1/4 C Sun-dried Tomatoes
1/3 C Balsamic Vinegar
1 1/2 C dry whole wheat penne
1/3 C crumbled Feta Cheese
Heat olive oil in large skillet over medium-high heat.
Add onions, garlic, zucchini, peppers and cherry tomatoes and saute till tender
While vegetables are cooking start cooking Penne according to box.
(save some hot water in case needed at end)
When veggies are tender- add italian herbs, artichoke hearts, and sun-dried tomatoes.
Mix well then add balsami vinegar.
Allow vinegar to reduce for a few minutes, stirring often.
The balsamic will become sweet and sticky and will coat the veggies.
Add pasta and mix until coated, use saved hot water if needed.
before serving spread crumbled feta on top.