- 2 tablespoons good quality extra virgin olive oil
- 2–3 medium leeks, white only cleaned of sand, cut into large chunks (about 1 1/4 cups)
- 1 cup onion, diced
- 12 ounces parsnips peeled and cut on the bias about a half inch thick
- 1/4 pound fresh green beans trimmed and cut in half
- 4 garlic cloves minced (2 tablespoons)
- 2 teaspoons dry oregano
- Juice from 1/2 a lemon
- 2 15–ounce cans diced tomatoes with juice
- 1/4 cup fresh parsley chopped, plus additional for garnish
- 1 14–ounce can of artichoke hearts drained and quartered
- 12 ounces dry pasta of your choice (we used Cellentani)
- 4 ounces feta cheese crumbled, plus more for garnish
- Additional good quality extra virgin olive oil, for garnish
- Lemon wedges, for garnish