This is a colorful and flavor-packed dish pretty enough for guests and family.
1 pound pasta (use one of the pretty shapes such as campanigle)
1 jar of marrinated artichoke hearts, save the oil
1 medium red pepper, seeded and diced
1 small can of corn, drained
1 cup edemame
1 large lemon - first grate the zest and then juice it
½ cup crumbled feta cheese
½ shredded fresh basil
No nutrition information available
Boil the pasta and drain it.
While the pasta is cooking chop up the artichoke hearts to small pcs.
Place the chopped up artichoke, lemon zest and juice, and corn into a bowl and mix gently with the reserved oil from the artichokes..
When the pasta is cooked and drained mix the lemon mixture into the pasta. Toss in the basil, feta, and edemame and serve.