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Penne with Tomato, Black Olive and Feta

Penne with Tomato, Black Olive & Feta

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Submitted by MOLLIE

YIELD

4 servings

PREP

10 min

COOK

10 min

READY

25 min

Ingredients

1 453.6
POUND G PASTA, PENNE
cooked until al dente
1 15
TABLESPOON ML OLIVE OIL
1 5
TEASPOON ML GARLIC
minced
4 4
EACH EACH TOMATOES
large, wedges
79
CUP ML BLACK OLIVES
halved *
½ 118
CUP ML FETA CHEESE
crumbled
½ 118
CUP ML PARSLEY LEAVES
fresh, chopped
2 3E+1
TABLESPOONS ML BASIL
fresh, chopped
¼ 59
CUP 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 275g (9.7 oz)
Amount per Serving
Calories 549 18% from fat
 % Daily Value *
Total Fat 11g 17%
Saturated Fat 5g 23%
Trans Fat 0g
Cholesterol 22mg 7%
Sodium 322mg 13%
Total Carbohydrate 30g 30%
Dietary Fiber 5g 22%
Sugars g
Protein 43g
Vitamin A 38% Vitamin C 44%
Calcium 21% Iron 27%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 
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