pasta with onions, peppers & artichokes

packed with tender veggies and creamy chickpeas, this pasta with onions, peppers & artichokes is an easy, fast & healthy family-friendly dinner any night of the week!

this pasta was a happy kitchen accident.  

you see, i had a completely different recipe (pasta with a thick, rich mediterranean-style roasted eggplant/pepper/artichoke /feta sauce) in mind, but then my beautiful-on-the-outside eggplant turned out to be not-so-beautiful on the inside, and so here we are.  a different, but oh so tasty dish.

peppers, onions, zucchini & artichokes are sauteed with chickpeas and spices until they are meltingly tender.  tossed with hot pasta and sharp parmesan cheese, garnished with feta.  decadent in flavor, but still a very healthy dish -  the chickpeas add a boost of protein, while the veggies add a vibrant mix of nutrients, textures & flavors.  

give this pasta a try - you'll see for yourself how surprisingly successful an accidental recipe can be!


recipe: pasta with onions, peppers & artichokes

serves: 2 generous servings


  • 1/4 - 1/3 box rigatoni pasta 
  • 1/2 bell pepper - not green - cut into large chunks
  • 2 cloves garlic, minced
  • 1/2 medium onion, cut into large chunks
  • 1 small zucchini, cut into large chunks
  • 1/2 c artichoke hearts (the frozen ones are great)
  • 1/4 c cooked chickpeas
  • 1/4 c grated parmesan cheese
  • 4 Tbsp shredded parm/asiago mix (or more grated parm)
  • 4 Tbsp crumbled feta cheese - optional, but recommended
  • salt & pepper
  • 1/8 - 1/4 tsp dried oregano, basil & garlic powder, or to taste
  • 1 tsp olive oil


  1. bring a large pot of water to a boil over high heat and cook the pasta (according to the box directions)
  2. heat the oil in a large skillet over medium heat
  3. when hot, add the peppers, onion, garlic & zucchini.  sprinkle lightly with salt, reduce heat to low & cover
  4. cook about 5 minutes, stirring occasionally.
  5. when the onions and veggies are cooked through, add the artichoke hearts & chickpeas
  6. add a pinch of salt and pepper and a dash (1/8 tsp or so) of the dried oregano, basil and garlic powder
  7. stir, cover and continue to cook another 5 - 10 minutes, until the artichoke hearts are fully cooked.
  8. remove from heat and set aside
  9. when the pasta is cooked & drained, spoon into serving bowls
  10. immediately top each bowl with 2 tbsp of the grated parmesan
  11. top that with 1/2 of the veggie mixture
  12. top the veggie mixture with 1/2 the parm/asiago mix (or more grated parm)
  13. sprinkle the feta on top 
  14. enjoy!


s & h