INGREDIENTS
6 oz
Artichoke hearts
10
Basil, fresh leaves
4
Garlic cloves
12 oz
Grape tomatoes
1
Lemon, Zest of
1 cup
Parsley, fresh
3
Scallions
1/4 cup
Olives, pitted
1 lb
Spaghetti, thin
1 tsp
Black pepper
1
Red pepper flakes
1
Salt
1/2 cup
Early harvest greek extra virgin olive oil
1/4 cup
Feta cheese