Pasta's reputation — restored!

　　With the bad press that pasta's been getting in these carb-phobic times, you may have given it up entirely. The truth is, pasta is only a problem when the noodles make the meal. The trick is rounding it out with healthy add-ins. Here, Whole Foods Markets' executive chef Steven Petsevsky has tossed in a day's supply of vegetables; they supply lots of vitamin C and good-for-you phytochemicals — plus fiber. Shrimp adds a kick of protein, and a handful of fresh herbs makes all the flavors sparkle. Self's testers' verdict: yum.

Ingredients

　　6 sun-dried tomato halves

　　12 oz penne pasta

　　1 tbsp olive oil

　　1 lb shrimp, shelled and deveined

　　1 medium red onion, thinly sliced

　　2 medium green bell peppers, cored, seeded and thinly sliced

　　3 cups broccoli florets

　　2 cloves garlic, peeled and minced

　　1 tsp dried oregano

　　1 cup artichoke hearts in brine, drained and quartered

　　2 medium tomatoes, cut into thin wedges

　　1 tbsp minced fresh basil

　　1 tbsp minced fresh parsley

　　In a small bowl, soak sun-dried tomatoes in hot water 20 minutes to soften. Meanwhile, cook pasta in boiling salted water until tender, then drain in a colander and rinse under cold water to stop cooking. Heat oil in a large nonstick pan over medium heat. Sauté shrimp, onion, peppers, broccoli florets, garlic and oregano 5 minutes, adding a bit of water to prevent sticking if needed. Mince the softened sun-dried tomatoes and add to the pan with artichokes, tomato wedges and cooked pasta; continue to cook, stirring, about 2 minutes longer or until vegetables are tender and pasta is heated through. Add herbs; serve immediately.

Nutrition Per Serving

　　5 g fat

　　44% vitamin A

　　119% vitamin C

　　26% iron

　　8% calcium

　　#### Nutritional analysis provided by Self