Bell Pepper Feta Pasta Toss Recipe
Servings: 1
Ingredients
- 6 ounce uncooked linguine
- 1 lrg yellow or possibly red bell pepper, seeded and cut into 1/8-inch strips
- 1 1/4 c. quartered cherry tomatoes
- 3/4 c. finely minced fresh parsley
- 1/4 tsp salt
- 1 pkt crumbled feta cheese with basil and sun-dry tomatoes, (4-oz)
- 1 x 2 1/4 ounce can or possibly 1/4 c. sliced ripe olives, liquid removed
Directions
- Draining the pasta over the bell pepper may seem an unusual procedure, but it works great. This method cooks the pepper strips slightly before you toss them with the rest of the ingredients.
- Preparation Time: 6 min
- Cooking Time: 15 min
- 1. Cook pasta according to package directions, omitting salt and fat.
- Place bell pepper in a colander; drain pasta over bell pepper. Combine pasta, bell pepper, tomatoes, and remaining ingredients in a large bowl; toss gently. Serve immediately.
- Yield: 4 servings (serving size: 1 1/4cups).
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 482g | |
| Calories 1314 | |
| Calories from Fat 645 | 49% |
| Total Fat 72.08g | 90% |
| Saturated Fat 14.65g | 59% |
| Trans Fat 0.0g | |
| Cholesterol 34mg | 11% |
| Sodium 1049mg | 44% |
| Potassium 1042mg | 30% |
| Total Carbs 137.92g | 37% |
| Dietary Fiber 8.9g | 30% |
| Sugars 10.92g | 7% |
| Protein 30.34g | 49% |
