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
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
- Folate 17.0
- Calcium 17.0
- Vitamin A 10.0
- Vitamin C 22.0
