Mediterranean Pasta for a Hot Summer Night

We are in the middle of a pretty intense heat wave in Vancouver right now. Normally in this type of weather I won't cook, and will choose to eat salads and sandwiches for a week if need be. However, I had all the fixings for a great pasta dish so decided to brave the heat and turn on the stove. I'm glad I did - this dish was quick and easy to put together.

Mediterranean Pasta Toss
- 1 package dried pasta
- 1 scallion, chopped
- 12 asparagus spears, cut in 1-2 inch pieces
- 6-8 small/medium tomatoes, chopped
- 1 can artichoke hearts, drained and chopped
- 1 cup feta cheese, crumbled
- juice of half a lemon

In pot of boiling salted water, cook pasta according to directions. Meanwhile in large saucepan heat 1-2 tbsp olive oil over medium-high heat. Sautée onion for 3-4 minutes until softened. Add asparagus and cook for 5 minutes. Add tomatoes, reduce heat and simmer 10 minutes. Add artichoke hearts and heat through.

Drain pasta and toss with tomato asparagus mixture. Mix in feta cheese and lemon juice. Season with salt and pepper as needed.