Broccoli and artichoke pasta
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | ounces | Uncooked spaghetti |
| 1 | Jar; (6 ounces) marinated artichoke halves,drained and marinade reserved | |
| 2 | cups | Broccole flowerets |
| ¼ | cup | Crumbled feta cheese |
| 2 | tablespoons | Fresh; or 3/4 teaspoon dried oregano leaves |
| 1 | tablespoon | Lemon juice |
Directions
Cook and drain spaghetti as directed on package. Rinse with cold water; drain. Coarsely chop artichoke hearts. Toss spaghetti, artichoke hearts, reserved marinade and remaining ingredients. Cover and refrigerate 1 to 2 hours to blend flavors.
Scanned by Sandy Betty Crocker's New Choices Posted to recipelu-digest by Ron West <rwwest@...> on Feb 27, 1998