Feta cheese, garlic, and artichoke hearts are some of our favorite ingredients; here, they’re combined in a very simple pasta dish that packs a lot of flavor. For this dish, we make an instant creamy sauce by stirring hot pasta-cooking water into feta.

　　

Ingredients

serves 4 to 6

　　1 pound pasta

　　2 cups chopped onions

　　3 garlic cloves, minced or pressed

　　2 teaspoons dried oregano

　　3 tablespoons extra-virgin olive oil

　　2 14-ounce cans of artichoke hearts, drained and quartered

　　1/4 cup chopped fresh parsley

　　1 1/2 cups crumbled feta cheese

　　

Step 1

Bring a large covered pot of salted water to a boil. Add the pasta and cook until al dente.

　　

Step 2

Meanwhile, in a skillet on medium-high heat, cook the onions, garlic, and oregano in the oil, stirring frequently, until the onions soften and are turning brown at the edges, about 7 minutes. Add the artichoke hearts and cook until heated through, a couple of minutes. Remove from the heat and stir in the parsley.

　　

Step 3

When the pasta is done, drain it, reserving 1 1/2 cups of the pasta-cooking liquid. In a serving bowl, whisk the reserved liquid into the feta until smooth. Add the pasta and the artichoke mixture and toss.

　　

Ingredient Notes

Step 4

Spinach fettuccine or linguine looks and tastes good in this dish, but any pasta is fine.

　　

Serving & menu ideas

Step 5

Add color and sweetness to the meal with Marmalade-Glazed Carrots (page 196) on the side and Mocha Sorbet (page 272) for dessert.

　　From Moosewood Restaurant Simple Suppers: Fresh Ideas for the Weeknight Table. Copyright © 2017 by Moosewood Collective. Published by Clarkson Potter, an imprint of Penguin Random House, LLC. Buy the full book from ThriftBooks or Amazon.