Greek Feta Bows
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 353 |
| pro | 11 g |
| total fat | 16 g |
| sat. fat | 6 g |
| carb | 42 g |
| fibre | 3 g |
| chol | 28 mg |
| sodium | 620 mg |
| % RDI: | - |
| calcium | 17 |
| iron | 14 |
| vit A | 10 |
| vit C | 22 |
| folate | 17 |
You can whip up this quick pasta dish faster than you can say souvlaki. Splash leftovers with a little wine vinegar for lunch, or double it up and plan for leftovers. Choose precrumbled feta when shopping to cut your kitchen time.
Ingredients
Preparation
In large pot of boiling salted water, cook pasta for 6 to 8 minutes or until tender but firm. Drain and return to pot, reserving 1/2 cup (125 mL) pasta water.
Meanwhile, in large skillet, heat oil over medium heat; cook garlic and oregano for about 30 seconds or just until garlic starts to brown.
Add garlic mixture to pasta along with feta, tomatoes, parsley and olives; toss to coat, adding enough of the reserved pasta water to moisten.
Source : Canadian Living Special Issue: Pasta by the Season 2004
- Keywords : Vegetarian; Dinner; Pasta; Feta; Tomatoes; Boil; Skillet; Black olives; Greek;
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