Greek Feta Bows

Greek Feta Bows 150 Author: Canadian Living Credits: Greek Feta Bows 150

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.

  • Portion size 4 servings
  • Credits : Canadian Living Special Issue: Pasta by the Season 2004

Ingredients

  • 4 cups bow tie pasta
  • 4 cups medium shell pasta
  • 2 tablespoons olive oil
  • 2 cloves garlic minced
  • 1 teaspoon dried oregano
  • 1 cup crumbled feta cheese
  • 1 cup quartered cherry tomato
  • 1/2 cup chopped fresh parsley
  • 1/3 cup sliced olive

Method

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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 620 mg
  • Protein 11 g
  • Calories 353.0
  • Total fat 16 g
  • Cholesterol 28 mg
  • Saturated fat 6 g
  • Total carbohydrate 42 g

%RDI

  • Iron 14.0
  • Fibre 0.0
  • Folate 17.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 17.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 10.0
  • Vitamin C 22.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Food

Greek Feta Bows

Login