Shrimp and Penne Primavera

• 6 sun-dried tomato halves
• 12 oz penne pasta
• 1 tbsp olive oil
• 1 lb shrimp, shelled and deveined
• 1 medium red onion, thinly sliced
• 2 medium green bell peppers, cored, seeded and thinly sliced
• 3 cups broccoli florets
• 2 cloves garlic, peeled and minced
• 1 tsp dried oregano
• 1 cup artichoke hearts in brine, drained and quartered
• 2 medium tomatoes, cut into thin wedges
• 1 tbsp minced fresh basil
• 1 tbsp minced fresh parsley

1. In a small bowl, soak sun-dried tomatoes in hot water 20 minutes to soften.
2. Meanwhile, cook pasta in boiling salted water until tender, then drain in a colander and rinse under cold water to stop cooking.
3. Heat oil in a large nonstick pan over medium heat.
4. Saute shrimp, onion, peppers, broccoli florets, garlic and oregano 5 minutes, adding a bit of water to prevent sticking if needed.
5. Mince the softened sun-dried tomatoes and add to the pan with artichokes, tomato wedges and cooked pasta; continue to cook, stirring, about 2 minutes longer or until vegetables are tender and pasta is heated through.
6. Add herbs; serve immediately.

tomato halves, penne pasta, olive oil, shrimp, red onion, green bell peppers, broccoli florets, garlic, oregano, tomatoes, fresh basil, parsley

Taken from www.epicurious.com/recipes/food/views/shrimp-and-penne-primavera-230163 (may not work)