1 large tomato, cut in half
½ cup broccoli florets
½ cup artichoke hearts, cut in quarters
½ red pepper
½ green pepper
2 tablespoons regular olive oil
2 cloves garlic, crushed
½ cup large domestic, white mushrooms, stemmed and sliced
2 cups penne pasta, cooked
1 tablespoon fresh basil, cut into strips
1 tablespoon fresh Italian parsley, chopped
2 tablespoons Parmesan cheese
6 ounces fresh Dungeness crab
1 teaspoon extra virgin olive oil
Place the halved tomato, broccoli, artichoke hearts, and the peppers into a baking dish and roast for 2-3 minutes under the broiler, approximately 3 inches from the heat source. Remove from heat. Peel the peppers and remove any of the blackened skin from the tomato. Julienne the tomatoes and peppers.
In a heavy sauté pan, cook the garlic in 2 tablespoons of regular olive oil for one minute. Add the tomato, broccoli, artichoke hearts, peppers, and mushrooms and sauté for 60 seconds. Add the hot penne pasta and half of the basil, parsley, and Parmesan cheese. Sauté one more minute. Add the Dungeness crab and sauté for 30 seconds. Top with 1 teaspoon of extra virgin olive oil.
Spoon onto individual serving plates and garnish with the remaining basil, parsley, and Parmesan cheese.