Mediterranean Pasta Primavera
INGREDIENTS
•
2 tablespoons good quality extra virgin olive oil
•
2-3 medium leeks, white only cleaned of sand, cut into large chunks (about 1 ¼ cups)
•
1 cup onion, diced
•
12 ounces parsnips peeled and cut on the bias about a half inch thick
•
¼ pound fresh green beans trimmed and cut in half
•
4 garlic cloves minced (2 tablespoons)
•
2 teaspoons dry oregano
•
Juice from ½ a lemon
•
2 15-ounce cans diced tomatoes with juice
•
¼ cup fresh parsley chopped, plus additional for garnish
•
1 14-ounce can of artichoke hearts drained and quartered
•
12 ounces dry pasta of your choice (we used Cellentani)
•
4 ounces feta cheese crumbled, plus more for garnish
•
Additional good quality extra virgin olive oil, for garnish
•
Lemon wedges, for garnish
Comments & Reviews
Just A Pinch Sweepstakes