Greek Style Spaghetti

This goes together quickly and easily so it works well for me on full work days. Pair it with almost any grilled or roasted meat.

1 pound cooked and drained linguine or fettuccine
2 Tbsp. extra virgin olive oil
Medium red or yellow onion, peeled & diced
3 Tbsp. minced garlic, or 3 minced garlic cloves
6 oz. jar marinated artichoke hearts
1 small can sliced black olives or 12 Greek-style pitted olives
1 tsp. Italian seasoning
Juice of 1 lemon
1/2 cup grated Pecorino Romano or Parmesan cheese
4 oz. crumbed feta cheese

Cook the pasta according to package directions and set aside in a large bowl. Heat the oil in a large skillet then add onion and garlic to saute for 2 minutes. Drain artichokes reserving juice, cut them in half and set aside. Add reserved juice, olives, Italian seasoning and lemon juice to the pan, mix well and heat for 3 minutes. Add the artichokes and heat through. Combine this with the cooked pasta, add the cheeses, mix well and serve warm or cold.