![](http://4.bp.blogspot.com/-0Kvb6kGu-WA/TrcHehaqt3I/AAAAAAAABc4/jgfL5BzXYfs/s400/feta.jpg) |
Artichoke and olive pasta, topped with crumbled feta. |
Although I usually like to have a recipe to get me started, this pasta was a delicious result of feeling a bit more confident about playing around with ingredients that I thought would go well together. Success!
![](http://4.bp.blogspot.com/-2bb7WfjSpYQ/TrcHRQbkUKI/AAAAAAAABcw/EJddIMuguzM/s400/artichokes.jpg) |
Artichoke hearts. |
![](http://3.bp.blogspot.com/-OEKEBwHBR34/TrcHryq923I/AAAAAAAABdA/ZUYrpRAqhyk/s400/olives.jpg) |
Delicious kalamata olives. |
![](http://1.bp.blogspot.com/--rNLfprO_kQ/TrcIG01kU4I/AAAAAAAABdQ/R1nn3F1tgA0/s400/tomatoes.jpg) |
Tomatoes, onion, and garlic. |
![](http://1.bp.blogspot.com/-zgTs_Q8RjYw/TrcH5ok1ktI/AAAAAAAABdI/vMv8F6aYrSw/s400/pasta.jpg) |
Artichoke and olive pasta. |
Serves: 6
Ingredients:
- 16-ounce box of fettuccini pasta
- 1 tablespoon extra virgin olive oil
- 1 onion, chopped
- 3 cloves garlic, finely chopped
- 6 roma tomatoes, seeded and chopped
- 1 can artichoke hearts, roughly chopped
- 1 cup kalamata olives, roughly chopped
- Handful of parsley, chopped
- 1 cup crumbled feta cheese
- Salt and pepper
- 1 lemon, juiced
Directions:
- Cook pasta according to package instructions.
- While pasta is cooking, heat the olive oil in a large skillet over medium-high heat.
- Add onion and garlic and cook until onion is softened, a few minutes.
- Add tomatoes and season with salt and pepper. Cook for an additional 10 minutes, stirring often.
- In a large bowl, combine the artichoke hearts, tomato mixture, pasta, olives, and parsley.
- Add lemon juice, salt, and pepper, to taste.
- Divide pasta among bowls or plates and top each serving with crumbled feta.
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