INGREDIENTS
1
jar Artichoke hearts
1 lb
Bell peppers
4 cloves
Garlic
1/2 cup
Parsley, fresh
2
Scallions
1/2 cup
Kalamata olives, pitted
2 tbsp
Lemon juice, fresh
1 lb
Spaghetti
1
Kosher salt and black pepper
1/2 tsp
Red pepper flakes
1/4 cup
Olive oil, extra virgin
6 oz
Feta cheese