Pasta With Artichokes, Tomatoes, and Feta

Submitted by licked_cupcake

"Light, healthy, flavorful, and vegetarian!"

 

• Ready In: 35mins
• Ingredients: 11
• Serves: 2-3

ingredients

• coarse salt and pepper
• 12 ounces whole wheat spaghetti
• 2 tablespoons extra virgin olive oil
• 1⁄2 medium onion, sliced lengthwise
• 4 minced garlic cloves
• 1⁄2 cup dry white wine
• 1 (13 3/4 ounce) can artichoke hearts, drained, rinsed, and quartered lengthwise
• 1 pint cherry tomatoes, halved
• 1⁄3 cup crumbled feta, plus more for serving or 1/3 cup parmesan cheese
• 1⁄2 cup fresh basil leaf, julienned
• 1⁄3 cup kalamata olive (optional)

directions

1. Slice onion, mince garlic, halve tomatoes, slice basil leaves, crumble feta or grate parmesan, drain/rinse/quarter artichoke hearts.
2. In a large pot of boiling water (generously salted), cook pasta until al dente according to package directions. Drain, reserving 1 cup of pasta water. Return pasta to pot.
3. Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high. Add onion and garlic, season with salt and pepper, cook, stirring occasionally, 3 to 4 minutes. Add wine and cook until evaporated.
4. Stir in artichokes and cook until starting to brown, 2 to 3 minutes. Add olives (optional - original recipe did not specify how many olives, I didn't use any) and half of the tomatoes; cook until tomatoes start to break down, 1 to 2 minutes. Add pasta to skillet. Stir in remaining tomatoes and 1 tablespoon oil. Thin with reserved pasta water if necessary to coat the spaghetti. Transfer to plates and garnish generously with cheese and basil.