Artichoke Hearts and Sun-dried Tomatoes
      
16 oz.      Rizopia rice pasta spaghetti (or any shape)
6 pieces   Sun-dried tomatoes
8 pieces   Canned artichoke hearts (or 1 can)
1/2 cup    Baby carrot
1             Fresh zucchini
1             Fresh sweet pepper
1             Fresh small onion
2 tsp.       Fresh garlic
3 tbsp.     Olive oil

1) Pour boiling water over sun-dried tomatoes. Let it soak for 15 minutes.
2) Prepair rice pasta according to package instructions.
3) Slice zucchini into pieces. Chop sun-dried tomatoes, artichoke hearts, baby 
    carrots, sweet pepper, onion and garlic.
4) Cook garlic with olive oil until golden brown. Add onion, cook until onion is
    soft. Turn to medium heat, add baby carrots, sweet peppers, artichoke hearts
    and sun-dried tomatoes. Cook for 1-1/2 minutes. Add zucchinis, cook for
    additional 1/2 minute. (touch of salts and pepper if desired.)
5) Pour boiling water over pasta. Let it soak for 1 minutes. Drain well, mix it
    in sauce. Dish up. (add cheese if desired.)

Enjoy!