Pappardelle with Veggies
2 packages of Spouted Wheat Papperdelle
2 1/4" slices of pancetta
1 red onion, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 green bell pepper, sliced
20 cremini mushrooms, sliced
2 cloves of roasted garlic, smashed
1 can of artichoke hearts, quartered
10 green olives, sliced
1 jar of tapenade (we used roasted pepper and artichoke)
salt and black pepper, to taste
1/2 tsp. crushed red pepper flakes
1/2 tsp. oregano
1/2 cup parmesan, plus extra to pass around the table
Cook pasta according to directions.
Sautee pancetta in a nonstick skillet over high for 4-5 minutes, until brown. Drain onto a paper towel and set aside. Pour out most of the rendered fat. Add onion, peppers, and mushrooms in a the same skillet over medium heat, and saute' for 10 minutes, until softened.
Add artichokes, olives, and garlic, toss to combine.
Add pasta, pancetta and tapenade, season with salt and pepper, gently toss to combine.
Serve warm with parmesan cheese and garlic bread.