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Categories:
hearts olive oil water lemon juice dried basil oregano black pepper clove garlic Pasta spinach tomatoes Feta cheese
Viewed: 116 - Published at: a year agoIngredients
- 1 (14 ounce) can artichoke hearts, drained and divided
- 1 tablespoon olive oil
- 1 tablespoon water
- 1 tablespoon lemon juice
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 1 clove garlic, minced
- 3 cups cooked radiatore (about 5 ounces uncooked short coiled pasta)
- 2 cups thinly sliced spinach
- 1 cup chopped seeded tomatoes
- 1/4 cup crumbled feta cheese (one ounce)
Method
- Combined 2 artichoke hearts, olive oil, and the next six ingredients (olive oil through garlic) in a blender or food processor, and process until mixture is smooth.
- Chop the remaining artichoke hearts.
- Combine the chopped artichokes, pasta, spinach and chopped tomato in a large bowl.
- Pour pureed artichoked mixture over pasta mixture, and toss well to coat.
- Cover and chill 2 hours.
- Sprinkle with feta cheese.
- Yields six servings (one cup each).
