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Vegetarian Pasta with Greek flavors

You’ll never miss the meat in this vegetarian pasta! Feel free to add more onion, garlic, etc.

1 pound spaghetti or other pasta, cooked and kept warm
1/4 cup olive oil
1 generous cup onion, chopped
2-3 teaspoons garlic, minced
6 oz jar marinated artichoke hearts
12 Greek olives, pitted if necessary
1-2 teaspoons dried oregano
Juice of 1 lemon, about 3- 4 tablespoons
3/4 to 1 cup grated Romano cheese
6-8 oz. Feta, crumbled

Heat oil in pan and add onion and garlic. Cook for a minute. Don’t let brown. Drain artichokes, reserving liquid, cut artichokes in half and set aside. Add reserved artichoke liquid, olives, oregano and lemon juice to mixture and blend well. Heat a few minutes and add artichoke hearts.

Combine cooked pasta, artichoke mixture, both cheeses and toss well. Serves 4-6.

Enjoy this vegetarian pasta!

 

©2007 Rita Heikenfeld and AboutEating.com