Rigatoni With Feta, Tomatoes, Artichokes and Kalamata Olives

READY IN: 50mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat a large pot of water for boiling pasta, add salt as desired. Cook Rigatoni to package instructions. (may take up to 13 minutes) Drain.
  • In the mean time.
  • Heat oil in a large nonstick skillet over medium high heat.
  • Add garlic, green onions & oregano; sautee 60 seconds or longer until green onions, soften slightly. Careful not to burn the garlic.
  • Add tomato, artichoke hearts, 1/2 of parsley, and lemon juice; Stir to combine, simmer until heated through. About 5-7 minutes. Add Kalamata olives, toss to coat and warm through. Can simmer longer until tomatoes are tender. NOTE: Do not add the kalamata olives too soon, the heat tends to make them taste off, to me.
  • Add rigatoni to the tomato mixture and 3/4 cup cheese, toss gently.
  • Top with remaining 1/4 cup cheese, if desired and parsley.
  • Serve immediately.
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