Mediterranean Pasta Recipe

Aug 17, 2012 @ 10:21 AM
Posted by Nisa Burns, Special Contributor

Nutrition

Cal/Serving: 693
Daily Value: 35%
Servings: 4

Balanced, High-Fiber
Vegetarian

Fat	28g	43%
Saturated	7g	34%
Carbs	92g	31%
Fiber	6g	24%
Sugars	7g	0%
Protein	19g	39%
Cholesterol	22mg	7%
Sodium	469mg	20%
Calcium	189mg	19%
Magnesium	79mg	20%
Potassium	514mg	15%
Iron	3mg	17%
Zinc	3mg	17%
Vitamin A	1041IU	21%
Vitamin C	14mg	23%
Thiamin (B1)	0mg	11%
Riboflavin (B2)	0mg	17%
Niacin (B3)	3mg	14%
Vitamin B6	0mg	18%
Folic Acid (B9)	45µg	11%
Vitamin B12	0µg	7%
Vitamin D	0µg	0%
Vitamin E	4mg	19%
Vitamin K	24µg	30%
Fatty acids, total monounsaturated	16g	0%
Fatty acids, total polyunsaturated	3g	0%

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Nisa Burns

Pasta is one of my weaknesses, as is Mediterranean food. This combination is one of my all-time favorites. I love feta cheese, olives, and fresh tomatoes. This meal can be served cold or hot — as a light grab-and-go lunch or a refreshing dinner.

INGREDIENTS

One 16-ounce package shell pasta
1/3 cup olive oil
1 1/2 teaspoons dried oregano
One 14-ounce can peeled and diced tomatoes
2/3 cup crumbled feta cheese
2/3 cup pitted Kalamata olives, chopped
2 tablespoons olive juice from a jar

DIRECTIONS

Cook the pasta in a large pot as instructed on the package. Drain the cooked pasta and pour it into a large bowl. Add the olive oil, oregano, tomatoes, cheese, olives, and olive juice to the pasta. Mix well and serve.