Mediterranean Pasta

Ingredients

14 oz can of artichoke hearts, drained
2 bulbs of fennel, stalks removed, sliced in half, then in ½ inch wedges
2 Tbsp + 3 Tbsp SOOC Robust EVOO
1 tsp + 1 tsp SOOC French Citrus Fennel Sea Salt
½ of a 16oz box of fettuccine
1 small zucchini, sliced in half lengthwise, then ¼ inch slices
2 Tbsp minced garlic
1 cup cherry tomatoes
14 oz jar of whole plum tomatoes, cut into chunky cubes (save liquid)
1 tsp red pepper flakes
1 tsp ground black pepper
12 oz jar of roasted red peppers, drained & diced
1 small bag of broccoli florets, steamed
½ bunch of asparagus, cut into 1 inch slices and blanched in boiling water
½ cup torn basil
½ cup torn parsley
¼ cup roughly chopped dill
1 Tbsp SOOC Greek Seasoning
2 lemons, sliced into thin rounds
½ jar of kalamata olives
2 Tbsp SOOC Fig Balsamic
1 cup feta crumbles

Directions

Preheat the oven to 400 degrees. On a small baking sheet, toss the artichoke hearts & sliced fennel with 2 Tbsp SOOC Robust EVOO, & 1 tsp SOOC French Citrus Fennel Sea Salt. Roast for 45 minutes.

Bring a large pot of water to a boil. Salt the water, and add the fettuccini. Cook according to instructions. Drain, savings 1 cup of pasta water.

In a large saute pan, heat 3 Tbsp SOOC Robust EVOO over medium heat. Add in the zucchini, cherry tomatoes, & minced garlic. Cook for 5 minutes, tossing occasionally. Stir in the diced whole plum tomatoes, 1 tsp red pepper flakes, 1 tsp SOOC French Citrus Fennel Sea Salt & 1tsp black pepper. Saute another 10 minutes, until the skin on the tomatoes burst. Add in the roasted red peppers, broccoli, & asparagus. Toss to combine.

Add the pasta and pasta water into the saute pan. Toss to cover the fettuccine with the sauce and vegetables. Once the pasta water has absorbed, add the basil, parsley, dill, SOOC Greek Seasoning, & the roasted artichokes & fennel. Toss to combine.

Garnish the pasta dish with the lemon slices, kalamata olives, feta, & SOOC Fig Balsamic. Serve & enjoy!