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!
©2006-2010 Rita Heikenfeld and AboutEating.com
