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 Cooking Light

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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

  1. 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.
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