Thirty-minute meals: Mediterranean pasta

A few simple pantry ingredients, a couple of fresh ingredients and a few minutes are all you need to get dinner on the table.

You will need:
* One packet spaghetti.
* One garlic clove, crushed.
* A quarter cup olive oil.
* Juice from half a lemon.
*A third of a cup halved olives.
* Half a cup roughly chopped sun-dried tomatoes.
* One jar artichoke hearts, drained and quartered.
* Two tablespoons chopped fresh parsley.
* Half a teaspoon salt.
* One cup crumbled feta cheese.

What to do:
Bring a large pot of water to a boil. Add the spaghetti and cook it according to package directions.
While the spaghetti is boiling, add the garlic and olive oil to a small pan. Heat the oil over medium low heat and let the garlic gently cook in the oil for about 10 minutes. Adjust the heat to maintain a low simmer. You don’t want the garlic too brown too quickly. After 10 minutes, discard the garlic and turn off the heat.
Once the spaghetti is cooked, drain it and return it to the pot. Add everything, except the feta cheese, to the pot with the spaghetti and toss it all to combine. Add three quarters of the feta, reserve some for serving, and give it one more gentle toss.
Serve right away with the extra feta on the side.