| Title: | Pasta with Artichoke Hearts & Feta |
| Category: | Main Dishes - Clean (Only natural/organic ingredients), Vegetarian |
| From: | Moosewood |
| Ingredients: |
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
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| 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 |