Penne with Tomato, Black Olive & Feta
Yield
4 servingsPrep
10 minCook
10 minReady
25 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
pasta, penne
cooked until al dente |
|
| 1 | tablespoon |
olive oil
|
|
| 1 | teaspoon |
garlic
minced |
|
| 4 | each |
tomatoes
large, wedges |
|
| ⅓ | cup |
black olives
halved |
*
|
| ½ | cup |
feta cheese
crumbled |
|
| ½ | cup |
parsley leaves
fresh, chopped |
|
| 2 | tablespoons |
basil
fresh, chopped |
|
| ¼ | cup |
Parmesan cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
pasta, penne
cooked until al dente |
|
| 15 | ml |
olive oil
|
|
| 5 | ml |
garlic
minced |
|
| 4 | each |
tomatoes
large, wedges |
|
| 79 | ml |
black olives
halved |
*
|
| 118 | ml |
feta cheese
crumbled |
|
| 118 | ml |
parsley leaves
fresh, chopped |
|
| 3E+1 | ml |
basil
fresh, chopped |
|
| 59 | ml |
Parmesan cheese
grated |
|
Directions
Drain pasta andreturn to pot to keep warm.
Meanwhile, in a large nonstick frying pan, heat oil over medium heat, stir in garlic.
Add tomatoes and cook, stirring, for 3 minutes or until heated through.
Transfer to pot with drained pasta, add olives, feta cheese, parsley and basil.
Toss gently to mix.
Sprinkle each serving with freshly grated Parmesan cheese.
