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Cook pasta to al dente. Drain set aside. Place the cut marinated artichoke hearts, the chopped sun-dried tomatoes, the toasted almonds, and lemon zest in a large bowl.
Add the pasta into the bowl with the artichoke hearts, peppers and sun-dried tomatoes. Sprinkle lemon juice, parsley, and black pepper, spice had herbs over the pasta, toss to mix. Add 1 to 2 tablespoons of the sun-dried tomato oil in a small fry pan, saute garlic 2 minutes. Add to the pasta along with 1-2 tablespoons of olive oil. Toss all together and serve. Sprinkle with bread crumbs.
