Instructions: Heat oven to 350F

Cook pasta according to package directions. Drain. Set aside.

Meanwhile, rehydrate tomatoes according to package directions. Chop tomatoes.

Meanwhile, in Dutch oven melt garlic butter until sizzling; add peppers, onions and Italian seasoning. Cook over medium-high heat, stirring occasionally, until peppers are just tender (8 to 10 minutes). Remove from heat.

Add cooked pasta, tomatoes, artichokes and olives to pepper mixture; toss gently.

ADD CHEESE AND BAKE: In 2-quart casserole toss vegetable-pasta mixture with 1/3 cup Parmesan cheese. Cover; bake for 30 to 35 minutes or until heated through Sprinkle with remaining Parmesan cheese. Salt and pepper to taste

NOTES: Make twice the amount of the vegetable-pasta mixture without cheese. RESERVE (cover; refrigerate) HALF (5 cups) for a salad: see

"Mediterranean Lemon Pasta Salad."

NOTES : This dinner times 2 caught my fancy. Colorful! looks good enough to eat.

The book says start with a hot casserole: ORZO WITH SUN-DRIED TOMATOES and ARTICHOKES

But make twice the amount of the vegetable-pasta mixture without cheese.

RESERVE HALF (5 cups) for a salad to make a day or two later: see

"Mediterranean Lemon Pasta Salad."

2 meals: basically 1 prep.

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