Penne With Tomato, Black Olive And Feta
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Main dish | 4 | Servings | |
INGREDIENTS
| 1 | lb | Penne or Fusilli |
| 1 | T | Olive Oil |
| 1 | t | Garlic, minced |
| 4 | Tomatoes, large wedges | |
| 1/3 | c | Black Olives, halved |
| 1/2 | c | Feta Cheese, crumbled |
| 1/2 | c | Parsley, fresh chopped |
| 2 | T | Basil, fresh chopped |
| 1/4 | c | Parmesan cheese, grated |
INSTRUCTIONS
teaspoons of dried basil can be used instead of the fresh stuff. In a large pot of boiling water, cook pasta until al dente (tender but firm). Drain and return to pot to keep warm. Meanwhile, in a large nonstick frying pan, heat oil over medium heat, stir in garlic. Add tomatoes and cook, stirring, for 3 minutes or until heated through. Transfer to pot with drained pasta, add olives, feta cheese, parsley and basil. Toss gently to mix. Sprinkle each serving with freshly grated Parmesan cheese. Serves 4. From The Gazette, 91/03/06. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 147
Calories From Fat: 93
Total Fat: 10.6g
Cholesterol: 22.2mg
Sodium: 570.6mg
Potassium: 337.1mg
Carbohydrates: 8g
Fiber: 2.6g
Sugar: 3.6g
Protein: 6.8g