Spaghetti with Creamy Artichoke Heart Sauce

1 7-ounce jar Napoleon Grilled Artichoke Hearts

9 pickled Napoleon Garlic Cloves, each clove sliced into 3 or 4 pieces

1/2 cup chopped mild Italian Mix Giardiniera pickled vegetables

3 tablespoons capers

1/2 cup drained liquid from the artichoke hearts

1 tablespoon extra-virgin olive oil

2 thinly sliced scallions

1/2 cup part-skim ricotta cheese

8 ounces of spaghetti

1/4 cup minced Italian parsley leaves

1/2 cup crumbled feta cheese

Some extra-virgin olive oil to drizzle over the finished dish.

Place a medium-sized strainer or colander over a bowl large enough to contain the drained liquid from the artichokes. Drain the artichokes and also place the garlic, pickled vegetables, and capers in the strainer. Save 1/2 cup of the strained liquid.

In a 10-inch skillet, heat 1 tablespoon olive oil over medium-low heat. Add the scallions and cook for about one minute, stirring often. Add the vegetables in the strainer and cook for about a minute longer. Add the 1/2 cup of strained liquid and ricotta cheese and cook for about 1 minute longer.

Cook the spaghetti according to the package directions, until it is al dente. Drain pasta in a colander and transfer to individual bowls. Top each bowl with 1/4 of the sauce and garnish with parsley, feta cheese, and olive oil. Serves 4

Submitted by Cathy Burleson, Blessed Trinity Catholic Community, adapted from Anne Casale's The Long Life Cookbook