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

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