Olive and Feta Pasta

31 Reviews

Prep: 15 min
Cook: 20 min
Ready In: 35 min

“I whipped up this pasta dish to satisfy a craving for olives and feta cheese. Add artichokes or spinach for variation.” - by MISSSMEW2

Ingredients

8 ounces uncooked whole wheat spaghetti
1 tablespoon olive oil
2 cloves garlic, minced
8 ounces crimini mushrooms, sliced
2 small zucchini, sliced
dried oregano to taste
salt and pepper to taste
12 black olives, pitted and sliced
1 ounce crumbled feta cheese

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Directions

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.
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.

Nutrition

Amount Per Serving (4 total)

Calories
274 cal
14%

Fat
7.4 g
11%

Carbs
43.5 g
14%

Based on a 2,000 calorie diet

Reviews (31)

Rate This Recipe

borges

Apr. 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, sp..." See moreinach, a can of olives, and more feta. With more vegetables and less pasta, it's just wonderful. Thank you."