Pantry Pasta with Vegetable Fettuccine

The perfect recipe for a quick, weeknight meal! 

1 jar roasted red peppers, chopped
1 jar artichoke hearts, drained
½ cup olive oil
¼ cup chopped olives
½ bunch green onions, chopped
Salt and pepper (we like Peg’s Salt)

Cook pasta until al dente. Drain. Combine all ingredients. Stir.

Serves 4.