Ingredients

1/2 package sun dried tomato serpentini

vodka & pink peppercorn sauce

4 Tbs butter

3 cloves garlic crushed

1/2 med onion chopped

10oz marinated artichoke hearts

2/3 (8oz) jar sun-dried tomatoes, packed in oil

1 tsp black pepper

1 cup parmesan cheese

Preparation

cook pasta melt butter over med heat in lg saucepan saute onion and garlic until tender stir in sun-dried tomatoes and artichoke hearts bring to boil cook until liquid is reduced by 1/3 (about 4 min) add sauce and toss with pasta top with parmesan cheese