Greek Pasta with Olives, Feta, and Sun Dried Tomatoes - 12 pts

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Greek Pasta with Olives, Feta, and Sun Dried Tomatoes - 12 pts

 

Recipe By :Adapted from " The 5 in 10 Pasta and Noodle Cookbook " by Nancie

McDermott, Hearst Books, 1994.

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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

1/2 pound spaghetti

1 can sliced ripe olives or Calamata olives -- (2 1/4 ounces)

5 shallots

3/4 cup sun-dried tomatoes -- (4 ounces) packed in oil, plus 3

tablespoons of the oil

8 ounces feta cheese

Salt and freshly ground black pepper

 

Cook the spaghetti in a large pot of boiling water until tender but still firm,

8 to 9 minutes.

 

Drain well, reserving 1/2 cup of the cooking water for the pasta sauce.

 

Meanwhile, drain the olives (pit and slice olives if using calamata olives) and

chop the shallots.

 

Slice the sun-dried tomatoes into thin strips. Pour 3 tablespoons of the

sun-dried tomato oil into a large frying pan. Cook the shallots in the tomato

oil over medium-high heat until soft, 1 to 2 minutes.

 

Add the tomatoes to the pan and toss to combine. Remove the pan from the heat.

 

Crumble the feta cheese into the tomato mixture. Add the olives and season with

salt and pepper to taste.

 

Add the spaghetti and reserved pasta water to the pan and toss the ingredients

together over low heat until the mixture is thoroughly combined and heated

through.

 

Per serving: 519 calories; 28 g fat (10 g saturated fat; 49 percent calories

from fat); 53 g carbohydrate; 50 mg cholesterol; 17 g protein; 830 mg sodium; 3

g fiber.

 

Source:

" Detroit News, Apr 3, 2003 "

Start to Finish Time:

" 0:15 "

 

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Per Serving (excluding unknown items): 393 Calories; 13g Fat (30.2% calories

from fat); 17g Protein; 52g Carbohydrate; 3g Dietary Fiber; 50mg Cholesterol;

835mg Sodium. Exchanges: 3 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 1 1/2

Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0