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Broccoli and Artichoke Pasta

4 oz Uncooked spaghetti
1 Jar; (6 ounces) marinated artichoke halves, drained and marinade reserved
2 c Broccole flowerets
1/4 c Crumbled feta cheese
2 tb Fresh; or 3/4 teaspoon dried oregano leaves
1 tb Lemon juice

Cook and drain spaghetti as directed on package. Rinse with cold water; drain. Coarsely chop artichoke hearts. Toss spaghetti, artichoke hearts, reserved marinade and remaining ingredients. Cover and refrigerate 1 to 2 hours to blend flavors.


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