Meatless Mediterranean Pasta

Step 1: Sun Dried Tomatoes ... Add the tomatoes to a small measuring cup with water, enough to cover the tomatoes by an inch; then, cover with a pot holder or plastic wrap, and heat on medium high in your microwave for 2 minutes. Remove from the microwave and keep covered for 5 minutes; then, drain, cool slightly, and dice.

Step 2: Sauce ... In a medium size saute pan, add the olive oil, red pepper flakes, garlic, and onion, and cook 2-3 minutes. Then add the artichokes, olives, fresh and sun dried tomatoes, roasted red peppers, Italian seasoning; and, cook another minute just to combine everything. Add the broth, white wine, and continue to cook on medium low heat, mixing occasionally for 10-12 minutes. The artichokes get almost creamy and create a sauce, and the tomatoes and olives will be tender. If it gets a bit dry, or you like a little more sauce, just add a little more broth.

Step 3: Note: Now, don't laugh, but I don't like the artichokes cut in perfect little dices; so, I literally just break them up with my fingers. I do the same for the olives. I like the rustic texture you get, rather than the exact cuts. But that is just my suggestion.

Step 4: Pasta ... Cook the pasta according to package directions in plenty of salted water. Drain and put back in the pot to keep warm.

Step 5: Finish and Serve ... Add the sauteed vegetables to the pasta along with 1/4 cup of the feta cheese and fresh parsley, season again with additional salt and pepper is necessary. I don't add salt, because the broth, cheese, and olives are all salty; then, toss. Plate family style and garnish with the remaining 3/4 cup Feta cheese. ENJOY! Serve with greens tossed with a simple balsamic vinaigrette for something easy. Pine nuts would be another great garnish.