Bell Pepper-Feta Pasta Toss

Bell Pepper-Feta Pasta Toss Recipe
Draining the pasta over the bell pepper may seem an unusual procedure, but it works great. This method cooks the pepper strips slightly before you toss them with the rest of the ingredients.

Yield:

4 servings (serving size: 1 1/4 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 275
Caloriesfromfat 28 %
Fat 8.7 g
Satfat 4.7 g
Monofat 2.6 g
Polyfat 0.9 g
Protein 10.8 g
Carbohydrate 39.4 g
Fiber 3.3 g
Cholesterol 25 mg
Iron 3.8 mg
Sodium 602 mg
Calcium 181 mg

Ingredients

6 ounces uncooked linguine
1 large yellow or red bell pepper, seeded and cut into 1/8-inch strips
1 1/4 cups quartered cherry tomatoes
3/4 cup finely chopped fresh parsley
1/4 teaspoon salt
1 (4-ounce) package crumbled feta cheese with basil and sun-dried tomatoes
1 (2 1/4-ounce) can or 1/4 cup sliced ripe olives, drained

Preparation

Cook pasta according to package directions, omitting salt and fat. Place bell pepper in a colander; drain pasta over bell pepper. Combine pasta, bell pepper, tomatoes, and remaining ingredients in a large bowl; toss gently. Serve immediately.

May 1999
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