Makaronia
Yield
4 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
butter, unsalted
|
|
| ¼ | pound |
feta cheese
or mizithra, grated |
|
| 1 ½ | pounds |
spaghetti
cooked al dente |
|
| 16 | each |
kalamata olives
jumbo |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
butter, unsalted
|
|
| 113.4 | g |
feta cheese
or mizithra, grated |
|
| 680.4 | g |
spaghetti
cooked al dente |
|
| 16 | each |
kalamata olives
jumbo |
*
|
Directions
Note: Olive meat should be shaved from the pits.
In a large saucepan place the butter and heat it on medium until it has melted.
Add the cheese and stir it in.
Add the pasta and toss it in so that it is well coated with the butter and cheese.
Add the shaved olives and toss them in well.
