Pasta with Olives and Feta
Related recipes: Cheese,
Corn-Free, Easy, Egg-Free,
Garlic, Low-Carb, Olives,
Onions, Pasta, Side Dishes, Summer,
Sweet Pepper, Vegetarian
Kalamata olives—rich and fruity olives imported from
Greece—make this Mediterranean-style recipe truly special. Great as a side dish or the
main event. Penne or rigatoni pasta also work well in this dish.
Preparation facts
Servings: 6
Yield: 8 cups (1.9L)
Ingredients
8 oz (230g) bow tie pasta, uncooked
1 tsp (5mL) olive oil
1 cup (180g) onion, thinly sliced
3 cloves garlic, minced
2 cups (300g) red peppers, cut into stips
1/4 cup (60mL) water, (or stock)
10 kalamata olives, chopped
1 tsp (2g) oregano
1/8 tsp (1g) crushed red pepper
1/8 tsp (1g) black pepper
4 oz (115g) feta cheese*, crumbled (1 cup)
Directions
In a large pot, heat water to a boil. Cook pasta in rapidly boiling
water.
While pasta is cooking, heat oil in a large nonstick skillet. Add onion
and sauté until tender. Add garlic and stir in peppers. Cook for 2 minutes, then add
water and cover, simmering until peppers are tender. Stir in olives, oregano, crushed red
pepper, and black pepper.
Drain pasta and add to pepper mixture. Add feta cheese and toss
well.
* Allergy notes: The egg protein lysozyme is an unlabeled additive in
some cheeses. People allergic to eggs should eliminate any cheese in this recipe.
Nutrition facts
Serving Size 1 serving
Calories 245
Calories from Fat 66 (27%)
% Daily Value*
11%Total Fat 7g
15%Saturated
Fat 3.1g
Polyunsaturated Fat 0.4g
Monounsaturated Fat 1.5g
6%Cholesterol 17mg
15%Sodium 359mg
7%Potassium 238mg
12%Total
Carbohydrate 36g
10%Dietary
Fiber 2.4g
Sugars 4g
Sugar Alcohols 0g
17%Protein 9g