Fast Weeknight Pasta

• 16 ounces penne pasta (or other short pasta)
• 13 cup olive oil
• 2 -3 garlic cloves, minced
• 14 teaspoon dried oregano
• 14 teaspoon dried basil
• 1 12 cups frozen broccoli
• 16 ounces artichoke hearts, quartered
• handful sun-dried tomato, julienned
• 8 kalamata olives, sliced (or other type)
• salt
• pepper
• 23 cup parmesan cheese

1. Heat olive oil in large skillet over medium heat.
2. Cook pasta to directions.
3. Cook to al dente.
4. The last couple of minutes before pasta is done, add broccoli.
5. Reserve 1/2 cup of pasta water.
6. Add garlic and herbs to skillet.
7. Cook until onion softens - about five minutes.
8. Add artichokes, sun dried tomatoes, olives to skillet for a couple minutes.
9. Toss in pasta and broccoli until warmed through.
10. Add pasta water if it is needed.
11. Season with salt and pepper to taste.
12. Add Parmesan cheese to individual servings or toss in with pasta.

penne pasta, olive oil, garlic, oregano, basil, frozen broccoli, hearts, handful sundried, olives, salt, pepper, parmesan cheese

Taken from www.food.com/recipe/fast-weeknight-pasta-458659 (may not work)