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:
September 2004
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