Description
A vibrant and satisfying Greek pasta dish featuring creamy feta, juicy olives, and fresh vegetables, perfect for any occasion.
Ingredients
Scale
- 8 oz pasta (spaghetti or penne)
- 1 cup feta cheese, crumbled
- 1/2 cup olives (kalamata or green), pitted and sliced
- 1 cup cherry tomatoes, halved
- 1 cup bell peppers (red or yellow), chopped
- 2 tbsp fresh parsley, chopped
- 1 tsp fresh oregano
- 3 cloves garlic, minced
- 3 tbsp olive oil
- Salt, to taste
Instructions
- Cook the pasta: Fill a large pot with salted water and bring it to a boil. Add your pasta and cook according to package directions until al dente. Reserve half a cup of pasta water before draining.
- Sauté the veggies: In a non-stick skillet, heat olive oil over medium heat. Toss in minced garlic, allowing it to sizzle for 30 seconds. Add chopped bell peppers and cherry tomatoes, sautéing until the peppers soften and the tomatoes burst.
- Combine pasta and veggies: Pour reserved pasta water into the skillet just before draining the pasta. Add drained pasta to the skillet and toss to coat.
- Bring in the feta and olives: Crumble feta over the pasta and gently fold in olives, letting the heat melt the cheese slightly.
- Season and serve: Sprinkle parsley and oregano, toss again, and serve immediately for best warmth!
Notes
Customize with your favorite veggies or proteins. For a smoky flavor, roast veggies before adding them.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Boiling and Sautéing
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 30mg
Keywords: Greek pasta, feta cheese, olives, vegetarian pasta, Mediterranean dish