|Title:||Pasta with Artichoke Hearts & Feta|
|Category:||Main Dishes - Clean (Only natural/organic ingredients), Vegetarian|
1 lb. spinach fettuccine, linguine or other pasta
2 c chopped onions
3 garlic cloves- minced or pressed
2 t dried oregano
3 T extra-virgin olive oil
2 cans (14 oz.) artichoke hearts- drained and quartered
1/4 c chopped fresh parsley
1 1/2 c crumbled feta cheese
|Directions:||Bring a large covered pot of salted water to a boil. Add the pasta and cook until al dente.
Meanwhile, in a skillet on medium-high heat, cook the onions, garlic, and oregano in the oil, stirring frequently, until the onions soften and are turning brown at the edges, about 7 minutes. Add the artichoke hearts and cook until heated through, a couple of minutes. Remove from the heat and stir in the parsley.
When the pasta is done, drain it, reserving 1 1/2 cups of the pasta cooking liquid. In a serving bowl, whisk the reserved liquid into the feta until smooth. Add the pasta and the artichoke mixture and toss.
|Makes:||4 to 6 servings|