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Ingredients
  • subheading: For the pasta dish:
  • 6 ounces linguine {or pasta of your choice}
  • 2 Tablespoons Carbonell Manzanilla Extra Virgin Olive Oil
  • 4 garlic cloves, chopped
  • ½ teaspoon crushed red pepper {optional}
  • ½ teaspoon salt
  • 2 cups cherry tomatoes, halved
  • 12 ounces marinated artichoke hearts, drained, quartered
  • 5 green onions, green parts chopped
  • ½ cup kalamata olives, pitted, cut in half
  • 4 ounces of capers
  • 2 cups spinach {or greens of your choice}
  • ½ cup fresh parsley, chopped
  • ¼ cup fresh basil, torn
  • ⅓ of a cup of feta cheese, crumbled
  • ¼ cup pine nuts
  • ½ cup Carbonell Manzanilla Olive Oi
  • 1 lemon, juiced
  • 1 teaspoon lemon zest
  • 1 teaspoon dried oregano
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
Steps
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