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Pasta with Basil, Tomatoes, and Feta

Iain Bagwell

Yield MAKES: 8 cups; 4 to 6 servings
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

  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.

    Coring a Tomato
  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.