Penne with Tomato, Black Olive & Feta
Yield
4 servingsPrep
10 minCook
10 minReady
25 minTrans-fat Free, High Fiber
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
1 | pound |
pasta, penne
cooked until al dente |
|
1 | tablespoon |
olive oil
|
|
1 | teaspoon |
garlic
minced |
|
4 | each |
tomatoes
large, wedges |
|
⅓ | cup |
black olives
halved |
* |
½ | cup |
feta cheese
crumbled |
|
½ | cup |
parsley leaves
fresh, chopped |
|
2 | tablespoons |
basil
fresh, chopped |
|
¼ | cup |
Parmesan cheese
grated |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
453.6 | g |
pasta, penne
cooked until al dente |
|
15 | ml |
olive oil
|
|
5 | ml |
garlic
minced |
|
4 | each |
tomatoes
large, wedges |
|
79 | ml |
black olives
halved |
* |
118 | ml |
feta cheese
crumbled |
|
118 | ml |
parsley leaves
fresh, chopped |
|
3E+1 | ml |
basil
fresh, chopped |
|
59 | ml |
Parmesan cheese
grated |
Directions
Drain pasta andreturn to pot to keep warm.
Meanwhile, in a large nonstick frying pan, heat oil over medium heat, stir in garlic.
Add tomatoes and cook, stirring, for 3 minutes or until heated through.
Transfer to pot with drained pasta, add olives, feta cheese, parsley and basil.
Toss gently to mix.
Sprinkle each serving with freshly grated Parmesan cheese.