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Pasta with Olives and Sun-Dried Tomatoes

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A fuss-free and delicious one-pan meal is packed with goodness and yumminess, use whole wheat pasta to make it even healthier.













Low Cholesterol, Trans-fat Free, High Fiber


1 pound pasta
linguine or spaghetti
2 tablespoons olive oil
4 cloves garlic
¼ teaspoon red pepper flakes
2 medium tomatoes
chopped, ripe
½ cup black olives
cut up
¼ cup sundried tomatoes
oilpacked, drained and chopped
1 teaspoon salt
¼ teaspoon black pepper
2 tablespoons olive oil, extra-virgin
¼ cup basil
fresh, chopped
½ cup feta cheese
1 tablespoon lemon juice
or to taste


In a large pot of boiling, salted water cook pasta for 8 to 10 minutes or until tender but firm; drain well.

Meanwhile, in large skillet, heat olive oil over medium heat; cook garlic, hot pepper flakes and fresh tomato for 3 to 4 minutes or until fragrant but not browned.

Add olives, sun-dried tomatoes, salt and pepper; cook for 2 to 3 minutes or until heated through.

Add to pasta along with remaining extra-virgin olive oil and basil; toss well.

Top with crumbled feta cheese, if desired and drizzle a bit lemon juice.

Serve warm.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 225g (7.9 oz)
Amount per Serving
Calories 61828% of calories from fat
 % Daily Value *
Total Fat 19g 29%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 17mg 6%
Sodium 881mg 37%
Total Carbohydrate 31g 31%
Dietary Fiber 5g 20%
Sugars g
Protein 38g
Vitamin A 13% Vitamin C 23%
Calcium 14% Iron 26%
* based on a 2,000 calorie diet How is this calculated?


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