Susan Peters' Artichoke/Feta Cheese BowTie Pasta
This is VERY rich so Susan often serves it as an appetizer. This recipe comes from Susan's Italian mother so "Mangia" (eat up) or Buon appetit!
8 oz. bow tie or penne pasta
2 tablespoons extra virgin olive oil
3 cups chopped fresh tomatoes (preferably Roma tomatoes)
3-13 oz. cans artichoke hearts, drained (quartered artichoke hearts work nicely)
1/2 cup chopped green onion
1 clove garlic, minced
1 8 oz. package Athenos Feta Cheese with Basil and Tomato (it comes already crumbled)
Cook pasta as package directs; drain and keep warm.
Heat oil in same pan that pasta was cooked in, add tomatoes, onions, and garlic. Cook and stir 2 minutes until onions are slightly wilted. Add the artichoke hearts and heat until mixture is thoroughly heated. Add pasta and cheese. Stir and cook one minute. Season to taste with salt and pepper if desired. Makes 6 servings
Preparation time: 20 minutes
Cooking time: 15 minutes