|This dish is really beautiful - wish the photo showed that.|
You had me at Lemon Pepper... SIGH.
So there's this bottled drink company that claims to be made from 'The Best Stuff on Earth', but I just don't see how that's possible, because I'm pretty sure this dish has most of the best stuff on Earth in it and I think they'd make for an odd beverage. They do make for an amazing, fast, easy, and cheap dish that will feed a lot folks for one night, or a few for many nights. If you've been reading this blog for awhile, I suspect you've noticed our fondness for lemon pepper, citrus, olives, garbanzo beans, pasta, and red peppers, so I hope you'll forgive the changes we made to Betty's already vegan dish. I just can't help myself sometimes. I think you'll like this one though. Just don't drink it.
We also hope you take a minute today to visit the website Offbeat Bride. They're focusing on Vegan Weddings this week, and started with a write up of The Shannon Wedding. You should also check out our Garlic Cheesy Biscuits on PETA Prime right now. This is one of the first recipes from The Betty Crocker Project -- Old School Meet The Shannons -- and one of our very favorites!
So let's grab a lemon and a grater and get started...
Lemon Pepper with Artichoke Hearts
- 1 Package Bowtie Pasta (cooked and drained per instructions on the package)
- 1/4 Cup Olive Oil
- 1 Red Bell Pepper (sliced)
- 1 Cup Broccoli Florets
- 1 Can Garbanzo Beans (drained and rinsed)
- 1 Can Artichoke Hearts (drained)
- 1 1/2 Teaspoons Grated Lemon Peel
- 1/2 Cup Kalamata Olives
- 1 Tablespoon Fresh Parsley (diced)
- 1/2 Teaspoon Freshly Ground Black Pepper
- 3 Tablespoons Lemon Juice
- Salt to taste
In your friendly neighborhood cast iron skillet, heat Oil over a medium heat. Once the skillet seems warm, add Red Peppers, Broccoli, Garbanzo Beans and Artichoke Hearts and gently mix them with a wooden spoon or spatula. Then add Lemon Peel and 1/2 Teaspoon Black Pepper. Stir occasionally and flip the Vegetables until they are tender.
Once your Broccoli has darkened in color and is tender, stir in Lemon Juice, Parsley and Kalamata Olives. Let cook for about another 30 seconds to heat the Lemon Juice. Then in a large bowl, toss the Lemon Vegetable mix with the cooked Pasta and eat!