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Artichoke Hearts & Roasted Bell Peppers Farfalle Pasta

Here is how I made it:

1. Cooked Butterfly/Farfalle Pasta al-Dente, drained and added to a bowl.

2. Roasted green and red Bell peppers, few Tomato slices, drained canned Artichoke Hearts, cooled them for 10mins.

3. Mixed Pasta, roasted veggies, 1 tbsp Parmesan cheese, few slices of bottled Vinegary Jalapenos, 2 tbsp mixed fresh herbs like Basil, Oregano, Thyme and Parsley along with Donna's dressing and VOILA!!

Beautiful Pasta is ready to dig in. Enjoy! :)

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