This pasta is simple and uncomplicated and yet it’s full of flavor with the sweetness of the tomatoes and the saltiness of the olives and cheese. It works great for a big family gathering or get together of friends. Toss it all together and put it in a big bowl in the center of your table and let everyone dig right in. You might want to double the recipe because it will go fast.

Ingredients:

  • 1/2 cup dry pack sun dried tomatoes *see notes
  • 8 oz thin whole grain spaghetti
  • 3 tbsp olive oil, divided
  • 1 large onion, diced
  • 1 tsp oregano
  • 1 5 oz package fresh spinach (you can use more if desired)
  • 2 oz pitted and sliced kalamata olives or black olives
  • 1 cup crumbled feta cheese

Preparation:

  1. Soak tomatoes in hot water 10 minutes or until soft. Drain and chop.
  2. Cook pasta according to package directions. Drain, cover and set aside.
  3. Warm 2 tablespoons of the oil in a large nonstick skillet over medium heat. Add onions and oregano. Cook about 10 minutes or until onions are tender.
  4. Add spinach and cook until spinach is wilted, about 3-4 minutes.

    After the spinach has wilted add the tomatoes and olives

  5. Add olives and tomatoes, heat until warmed.
  6. Gently toss in the pasta and the remaining 1 tablespoon olive oil and stir until all the ingredients are evenly combined.
  7. Sprinkle with the crumbled feta cheese.

Nutritional Info:

Makes 8 servings.

Serving size about 1/2 cup.

Nutrients per serving:  Calories: 241.5, Cal. from Fat: 102, Total Fat: 11.5g, Sat. Fat: 3.5g, Carbs: 26g, Fiber: 2g, Sugars: 3.5g, Protein: 6.5g, Sodium: 393.5mg, Chol: 16.5mg

Notes:

You can also use sun dried tomatoes packed in oil. Drain the oil and reserve 3 tablespoons. Omit the olive oil and use the reserved oil from the tomatoes to saute the onions and toss the pasta.

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