Pasta with Basil, Tomatoes, and Feta
Iain Bagwell
Fresh veggies and flavorful feta cheese make this Mediterranean-inspired pasta dish big on flavor and short on prep time.
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
Nutrition 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
How to Make It
-
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.
-
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.
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