Technicolor Rotini Primavera

• 12 oz. 3-colored rotini
• 3/4 c. thin sliced Walla-Walla purple or other sweet onion
• 1 heaping c. slivered bell peppers (green, red and yellow)
• 1 1/2 c. whole button mushrooms or if large, cut in quarters
• 1/2 c. Chinese pea pods (frozen are okay)
• 1/2 c. cherry tomatoes, quartered
• 12 artichoke hearts, quartered
• 3/4 c. broccoli florets, blanched for 1 minute in boiling water and cooled immediately under cold water
• 1/2 c. purple cabbage, sliced thin
• 2 Tbsp. extra virgin olive oil
• 1/2 c. chicken broth

1. In a large saute pan, put the mushrooms and the chicken stock on high
2. heat with a little salt and pepper.
3. When they're tender (about 5 minutes), add the onion and peppers and stir in the cabbage and cook for 2 or 3 minutes.

rotini, thin sliced wallawalla purple, slivered bell peppers, button mushrooms, chinese pea pods, cherry tomatoes, hearts, broccoli florets, purple cabbage, extra virgin olive oil, chicken broth

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1008662 (may not work)