INGREDIENTS
1 13.75 ounce can
Artichoke hearts
1/2 cup
Basil, fresh leaves
1 pint
Cherry or grape tomatoes
4
Garlic cloves
1/2
Onion, medium
12 oz
Spaghetti, whole-wheat
1
Salt and ground pepper, Coarse
2 tbsp
Olive oil, extra-virgin
1/3 cup
Feta or grated parmesan cheese
1/2 cup
White wine, dry