Wild Rice Penne

Saturday evening, a fellow vegan and I whipped up this fantastic pasta dish using just what was on hand in my kitchen. It was immensely fun cooking with and for someone else. Here's what we did:

Wild Rice Penne

16 oz. Organic Wild Rice Pasta (or pasta of your choice)
12 oz. Morningstar Farms Grillers Crumbles
2 ripe tomatoes
14.6 oz. jar water-packed artichoke hearts
7 oz. green pimento-stuffed olives
freshly ground black pepper to taste

Bring a large pot of water to a boil. Add pasta and cook according to package directions.

Heat a skillet and add the Grillers Crumbles. Cook over a medium-high flame until completely heated through and browned.

Meanwhile, dice the tomatoes, quarter the artichoke hearts, and cut the olives in half width-wise.

Once the pasta is cooked to your preference, drain it completely and return it to the pot in which it cooked. Add the Grillers Crumbles, then add the tomatoes, artichoke hearts, and olives. Stir to thoroughly combine. Add freshly ground black pepper to taste and stir again to distribute. Serve and devour!