PASTA: greek pasta with feta

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Greek Pasta with Feta

 

Recipe By :Marge Perry: Meatless pasta dishes

Serving Size : 4 Preparation Time :0:00

Categories : Grains & Pasta New Import

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 ounces bow tie pasta -- (just over 4 cups dry)

1 tablespoon olive oil

1/2 red onion -- cut into thin strips

5 cloves garlic -- minced

1 green pepper -- half-inch dice

1/4 teaspoon dried thyme

1/4 teaspoon dried rosemary

1/2 teaspoon dried marjoram

15 ounces canned whole tomatoes -- drained

15 ounces canned cannellini beans -- rinsed

4 ounces feta cheese -- crumbled (about 1 cup)

2 tablespoons lemon juice

1 teaspoon grated lemon zest

1/2 teaspoon salt

1/4 teaspoon black pepper

 

1. Cook pasta according to package directions. Drain, but do not rinse.

 

2. Heat olive oil in skillet over medium-high heat. Add onion and garlic and

saute, stirring occasionally, 5 minutes. Add green pepper, thyme, rosemary, and

marjoram and saute 2 minutes more.

 

3. Add tomatoes and beans and saute 2 minutes. Remove pan from heat. Stir in

feta cheese, lemon juice and zest, salt, and pepper. Let stand 2 to 3 minutes

before tossing with pasta.

 

Servings: 4.

 

TIP : When you stir in the feta, let it sit a minute, which will leave some of

it in small chunks but it will also form a creamy sauce.

 

Source:

" Bergen Record Corp. 1999-Jan-06 "

S(Archive):

" MC (kitpath) on 02-14-2003 "

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Per Serving (excluding unknown items): 441 Calories; 11g Fat (22.2% calories

from fat); 17g Protein; 69g Carbohydrate; 8g Dietary Fiber; 25mg Cholesterol;

967mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0

Fruit; 1 1/2 Fat.

 

NOTES : Serve this creamy, rich Greek pasta with feta with a like-minded salad

made from romaine lettuce, fresh snips of dill, tomato, and thinly sliced onion.

You can buy feta cheese already crumbled in most grocery stores, or, to make

crumbling easy, place a chunk of it in the freezer for a couple of minutes

before you crumble it. Feta keeps well in the refrigerator and is well worth

having on hand. As with all strongly flavored cheeses, you can use less and cut

back on your fat intake without sacrificing flavor.

 

Nutr. Assoc. : 26044 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

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