Pasta with Basil, Tomatoes, and Feta

Pasta with Basil, Tomatoes, and Feta Recipe
Leigh Beisch
Fresh veggies and flavorful feta cheese make this Mediterranean-inspired pasta dish big on flavor and short on prep time. 

Yield:

MAKES: 8 cups; 4 to 6 servings

Recipe from

Nutritional Information

Calories 347
Caloriesfromfat 31 %
Protein 11 g
Fat 12 g
Satfat 3.9 g
Carbohydrate 49 g
Fiber 3.3 g
Sodium 225 mg
Cholesterol 17 mg

Ingredients

12 ounces dried penne pasta
1 1/2 pounds ripe tomatoes
1 cup chopped or slivered fresh basil leaves
3/4 cup crumbled feta cheese (4 oz.)
2 cloves garlic, peeled and minced
3 tablespoons olive oil
Salt and pepper

Preparation

1. In a 4- to 5-quart pan over high heat, bring 2 quarts water to a boil. Add pasta and cook, stirring occasionally, until tender to bite, about 10 minutes. Drain.

2. Meanwhile, rinse, core, seed, and chop tomatoes. In a large bowl, mix tomatoes, basil, 1/2 cup feta, garlic, and olive oil. Add hot cooked pasta and mix well. Add salt and pepper to taste. Sprinkle with remaining 1/4 cup feta.

Note:

Eugenie Russell, Oakland, CA,

September 2004
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