INGREDIENTS
16 oz
penne pasta ((or pasta of choice) (gluten free, if desired))
12 oz
jar roasted red peppers ((drained and chopped))
12 oz
jar artichoke hearts ((drained and chopped))
1 pint
cherry tomatoes ((halved))
2 tbsp
extra virgin olive oil
2
garlic cloves ((minded))
juice and zest of 1 medium lemon
1 tbsp
dried oregano
salt and pepper
1/4 cup
sliced pitted Greek olives ((optional))