Mini Ziti with Sun Dried Tomatoes & Artichoke Hearts {& shrimp}

Source: Persnickety Plates original
Serves: 2-4

Ingredients
1/2 box (8 oz) of mini ziti
1/2 jar artichoke hearts, chopped
1/4 cup sun dried tomatoes
olive oil
lemon pepper seasoning (approx. 1 Tb)
red pepper flakes (to taste)
onion flakes (sprinkle)
salt (to taste)
shaved Parmesan cheese (to taste)
shrimp (if you want a protein)

Directions
Bring a medium size pot of salted water to boil, add your ziti and cook until done. I like mine slightly al dente, the Mr. likes it softer.

Once done, drain the pasta and add to a large bowl.

Give the pasta a couple turns of olive oil, just enough to lightly coat it.

Season as desired. I used lemon pepper, red pepper flakes, onion flakes and salt.

Toss in the chopped artichoke hearts and sun dried tomatoes. Top with shaved Parmesan cheese. That’s where I stopped (top picture).

The Mr. recently picked up some tail-off shrimp scampi so he cooked some up and added it to his pasta (bottom picture).