Mediterranean Style Pasta Toss with Feta and Capers
Courtesy of Wheat Foods Council
Servings: 4
Prep Time: 5 Min.
Cook Time: 15 Min.
Prep Time: 5 Min.
Cook Time: 15 Min.
What you need:
* 6 c. hot cooked whole-wheat penne pasta
* 2 Tbsp. olive oil
* 1 Tbsp. balsamic vinegar
* 3 garlic cloves, crushed
* 2 c. chopped fresh or baby spinach
* 1/2 c. chopped fresh basil
* 1/4 c. chopped pitted Kalamata olives
* 2 Tbsp. capers
* 3/4 c. (3-oz.) crumbled feta cheese
* 2 Tbsp. olive oil
* 1 Tbsp. balsamic vinegar
* 3 garlic cloves, crushed
* 2 c. chopped fresh or baby spinach
* 1/2 c. chopped fresh basil
* 1/4 c. chopped pitted Kalamata olives
* 2 Tbsp. capers
* 3/4 c. (3-oz.) crumbled feta cheese
What to do:
1. Cook pasta according to package directions; drain.
2. Return cooked pasta to cooking pot. With heat on low, add olive oil, vinegar and garlic, heat until warmed through. Add spinach and basil, toss well. Remove from heat and stir in remaining ingredients.
* Time Saver Tip: Cook the whole box of pasta according to package directions. Freeze the leftovers in a freezer bag, reheat for later use.
2. Return cooked pasta to cooking pot. With heat on low, add olive oil, vinegar and garlic, heat until warmed through. Add spinach and basil, toss well. Remove from heat and stir in remaining ingredients.
* Time Saver Tip: Cook the whole box of pasta according to package directions. Freeze the leftovers in a freezer bag, reheat for later use.
Nutritional information:
Calories: 398; Total Fat: 18g; Saturated Fat: 4g; Cholesterol: 19mg; Total Carbs: 45g; Fiber: 6g; Protein: 12g; Sodium: 558mg;