Saucy Pasta and Vegetables

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Ingredients


¼ cup extra virgin olive oil

4 cloves garlic, chopped

Half of a small red onion, diced

½ teaspoon black pepper

½ teaspoon salt

½ teaspoon dried oregano

½ teaspoon red pepper flakes

9 oz package of fresh rigatoni pasta or penne pasta

14 pz can of snipped Italian tomatoes

1cup of chicken or vegetable broth

1 cup grated Parmesan cheese

1/2  cup heavy cream

Vegetables:

About 1 cup of each

Cut into one-inch pieces:

Carrots

Broccoli florets

Red bell pepper

A dozen and defrosted artichoke hearts

Grape tomatoes



Directions

Heat the oil in a Large skillet and add the garlic. Cook 2 minutes. Add the vegetables, Italian tomatoes, broth, and seasonings. Cook over low heat for 15 minutes.

Cover the skillet and keep warm.

Cook the pasta in boiling salted water according to package instructions, and drain the pasta in a colander.

Transfer the vegetables and sauce to the empty pasta pot. Turn the heat to low, return the cooked pasta to the pot, and add cream and cheese. Stir well, and adjust the seasoning. serve in individual pasta bowls with Italian bread.