Shrimp And Penne Primavera

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6 sun-dried tomato halves

12 oz penne pasta

1 tablespoon olive oil

1 pound shrimp, shelled and deveined

1 medium red onion, thinly sliced

2 medium green bell peppers, cored, seeded and thinly sliced

3 cups broccoli florets

2 cloves garlic, peeled and minced

1 teaspoon dried oregano

1 cup artichoke hearts in brine, drained and quartered

2 medium tomatoes, cut into thin wedges

1 tablespoon minced fresh basil

1 tablespoon minced fresh parsley

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