1 (16 oz.) box of penne pasta
3 TBS butter
1/2 cup chopped red onion
2 cloves of garlic minced (I always use the kind that comes minced in a jar to save time)
1 (14 oz.) can artichoke hearts
1 tomato, chopped
1/2 cup crumbled feta cheese
3 TBS chopped fresh parsley (I grow this in a pot on my windowsill)
2 TBS lemon juice
1 tsp. dried oregano
1. In a large pot cook pasta until done. Drain.
2. At the same time, in a large skillet over medium high heat melt butter. Add onion and garlic and cook for 2 minutes.
3. Reduce heat to medium-low. Drain and chop artichoke hearts and add them. Add chopped tomato, feta cheese, fresh parsley, lemon juice, dried oregano, and drained pasta to the large skillet.
4. Cook until heated through, about 3-4 minutes.
5. Serve warm.