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Title: Ziti with Red Peppers, Olives, Artichokes And
Categories: Pasta Quick
Yield: 4 Servings
| 1 | c | Ziti, uncooked |
| 1/4 | c | Olive oil |
| 1 | ts | Basil, dried; crumbled |
| 1 | ts | Oregano, dried; crumbled |
| 1 | ts | Garlic; minced or to taste |
| 1/2 | ts | Red pepper flakes, dried |
| 1/4 | c | Roasted red pepper; minced |
| 1/4 | c | Black olives; chopped |
| 4 | Artichoke hearts, canned; halved | |
| 1/2 | c | Dry red wine |
| 1/2 | c | Gorgonzola; crumbled |
In a kettle of boiling salted water, cook the ziti for 7-9 minutes or until al dente. Drain well and transfer to a heated bowl. While ziti is cooking, combine in a skillet the oil, basil, oregano, garlic and red pepper flakes. Cook over moderately high heat for 30 seconds. Add the spinach, roasted peppers, olivesand artichokes and cook for 2 minutes, stirring. Add the wine, and cook 2 to 3 minutes more, until liquid is reduced by half. Add half the Gorgonzola, stirring to combine well. Spoon the sauce over the ziti, toss well, then sprinkle the remaining Gorgonzola on top. Serve immediately.
Nutritional Info per serving: 376 cal; 12g pro, 36g carb, 20g fat (46%)
Source: Ralph Tatum, Miramar Miami Herald 6/15/95
Formatted 6/19/95 by Lisa Crawford (LISA_POOH@DELPHI.COM)
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