Olive and Feta Pasta

Cinco de Mayo - Pasta and Noodle

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

Brief

Prep 15 mins

Cook: 20 mins

Total: 35 mins

Servings: 4

Yield: 4 servings

Olive and Feta Pasta

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

The BEST Raspberry Margarita

Pasta and Noodle

Directions

Step 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.

Step 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.

Nutritional Information

Olive and Feta Pasta

Servings Per Recipe:4

Calories: 273.5

% Daily Value *

Protein: 12.1g 24%

Carbohydrates: 43.5g 14%

Dietary Fiber: 9g 36%

Sugars: 2.5g

Fat: 7.4g 11%

Saturated Fat: 1.9g 10%

Cholesterol: 6.3mg 2%

Vitamin A Iu: 238.6IU 5%

Niacin Equivalents: 3.4mg 26%

Vitamin B6: 0.3mg 19%

Vitamin C: 10.8mg 18%

Folate: 27.6mcg 7%

Calcium: 87mg 9%

Iron: 2.9mg 16%

Magnesium: 56mg 20%

Potassium: 235mg 7%

Sodium: 242.4mg 10%

Thiamin: 0.2mg 21%

Calories From Fat: 66.6

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.