This is a quick vegetarian dish perfect for weeknight summer dinners. The pasta is combined with the robust flavors of marinated artichoke hearts, sun dried tomatoes, and spinach. Feta cheese and green onions are added at the end for a final burst of flavor. You won’t believe how much flavor you get from such a simple preparation!
In a large pot, cook the pasta according to package directions. Remove the pasta from the water and drain just shy of al dente. (The pasta will finish cooking in the sauce.) Turn the burner down to medium heat.
Return the pasta to the pot and add the artichokes (including all of the liquid from the jar), the sun dried tomatoes, and the sun dried tomato oil. Stir everything together until the artichokes are heated through and the pasta has absorbed most of the liquid, about 3 minutes.
Add the spinach and cook until wilted, stirring frequently, about 2 minutes.
Transfer the pasta mixture to a large serving bowl. Add the green onions and feta cheese. Stir to combine.
Season to taste with salt and lots of freshly ground black pepper.
Serve hot.
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Quick tasty recipe. Super simple to put together. I added about 2 dozen halved kalamata olives along with the onions and feta. I would add more sun dried tomatoes and an extremely generous amout of fresh ground pepper, if that’s your thing. Yummy.
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moncoff on 6.7.2010
This didn’t quite turn out like I had hoped. I didn’t find that it had much flavor. Everything in it was good if it happened to all be on your fork at one time. Otherwise, it was a little bland and dry.