Pasta with Olives and Feta
Ingredients
- 230g bow tie pasta, uncooked
- 5mL olive oil
- 180g onion, thinly sliced
- 3 cloves garlic, minced
- 300g red peppers, cut into stips
- 60mL water, or stock
- 10 kalamata olives, chopped
- 2g oregano
- 1g crushed red pepper
- 1g black pepper
- 115g feta cheese*, crumbled 1 cup
Directions
- In a large pot, heat water to a boil. Cook pasta in rapidly boiling water.
- While pasta is cooking, heat oil in a large nonstick skillet. Add onion and sauté until tender. Add garlic and stir in peppers. Cook for 2 minutes, then add water and cover, simmering until peppers are tender. Stir in olives, oregano, crushed red pepper, and black pepper.
- Drain pasta and add to pepper mixture. Add feta cheese and toss well.
* Allergy notes: The egg protein lysozyme is an unlabeled additive in some cheeses. People allergic to eggs should eliminate any cheese in this recipe.
Nutrition Facts
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.