Garden Primavera Pasta

6 oz bow tie pasta

1 jar (6 oz) marinated artichoke hearts, undrained

2 cloves garlic, minced

1/2 tsp dried rosemary

1 medium green bell pepper, cut into thin strips

1 large carrot cut into 3" julienne strips

1 medium zucchini, cut into 3" julienne strips

1 can (14 oz) can tomatoes with garlic and onion, undrained

1/2 cup small pitted ripe olives

Cook pasta according to package directions; drain. Drain artichokes, reserving marinade.

Combine pasta with 3 tbsp artichoke marinade; toss to coat. Set aside. Cut artichoke hearts in half.

In large skillet, cook garlic with rosemary tbsp oil artichoke marinade over medium high heat

until garlic is tender. Add all remaining ingredients except pasta and artichokes.

Cook 4-5 minutes or until vegetables are tender crisp and sauce is thickened.

Stir in artichoke hearts; spoon over pasta. Serve with grated Parmesan cheese.