This was delicious and so easy. I used red pepper and left out the olives as I don't like olives. A definite repeat.
Bell Pepper-Feta Pasta Toss
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
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 275
- Calories from fat: 28%
- Fat: 8.7g
- Saturated fat: 4.7g
- Monounsaturated fat: 2.6g
- Polyunsaturated fat: 0.9g
- Protein: 10.8g
- Carbohydrate: 39.4g
- Fiber: 3.3g
- Cholesterol: 25mg
- Iron: 3.8mg
- Sodium: 602mg
- Calcium: 181mg
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.
Bell Pepper-Feta Pasta Toss Recipe at a Glance
- COURSE: Side Dishes/Vegetables
- CONVENIENCE: Quick/Easy
- CUISINE: American, New American
- MAIN INGREDIENT: Pasta
- DIETARY CONSIDERATION: Meatless
- OCCASION: Autumn, Spring, Summer, Winter
- PUBLICATION: Cooking Light
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