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Olive and Feta Pasta

Olive and Feta Pasta

  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
MISSSMEW2

MISSSMEW2

I whipped up this pasta dish to satisfy a craving for olives and feta cheese. Add artichokes or spinach for variation.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 274 kcal
  • 14%
  • Fat:
  • 7.4 g
  • 11%
  • Carbs:
  • 43.5g
  • 14%
  • Protein:
  • 12.1 g
  • 24%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 339 mg
  • 14%

Based on a 2,000 calorie diet

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Directions

  1. Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain.
  2. Heat the olive oil in a skillet over medium heat, and saute the garlic 2 minutes. Mix in mushrooms and zucchini. Season with oregano, salt, and pepper. Stir in olives, and cook until heated through. Place pasta in the skillet, toss to coat, and continue cooking about 2 minutes. Top with feta cheese to serve.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

borges
23

borges

4/29/2006

EDIT: I MEANT I ADDED THESE INGREDIENTS TO THE RECIPE! This is delicious! I used 2 oz spaghetti, much more garlic, some minced onions, one small yellow sweet-hot pepper, more zucchini, green beans, spinach, a can of olives, and more feta. With more vegetables and less pasta, it's just wonderful. Thank you.

DANIELLE BEATTY
17

DANIELLE BEATTY

1/19/2011

This was fantastic. I didn't change anything.

Beckyfl1
11

Beckyfl1

1/14/2011

Took the advice of others and added artichoke hearts, spinach, a whole can of olives and some red pepper. Everyone loved it!

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