Veggie Greek Pasta

This meal is an all around pleaser in our house.  All of the kids love it (although I have to remove the onions for Ava).  Alex really likes it cold the next day…he gets this from his daddy because I cannot stand cold food!

I began making this dish with chicken.  I have recently found that it is just as good if not better without chicken.  I make this at least two or three times a month.

Here is what you need:  13 ounces of penne pasta, 1 tablespoon olive oil, 4-5 cloves of garlic (I like a lot of garlic) chopped, 1 chopped red onion, 2 (14 ounce) cans artichoke hearts (drained and chopped), 1 large or 2 small chopped tomatoes, 8 ounces crumbled feta cheese, 3 tablespoons chopped fresh parsley, 2 teaspoons dried oregano, 2 tablespoons lemon juice, salt and pepper to taste.


Here is what you do:  Bring a large pot of lightly salted water to a boil.  Cook pasta.  Mine calls for about 11 minutes.  If you have done all of your prep work you can begin cooking everything else now.  Heat olive oil in a large skillet over medium-high heat.  Add garlic and onion.  Sautee about 3 minutes.


Add tomato and artichoke hearts.  Cook about 3 minutes.


Add parsley, oregano, and lemon juice.  Continue to cook until pasta is done.


Add feta cheese and cooked pasta.  Remove from heat and combine.

Serve immediately and enjoy!!


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