Add your favorite recipes and share them with friends and chefs around the world!
Recipe
Greek Summer Pasta Recipe
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 598g | |
| Calories 1157 | |
| Calories from Fat 797 | 69% |
| Total Fat 90.7g | 113% |
| Saturated Fat 29.53g | 118% |
| Trans Fat 0.0g | |
| Cholesterol 126mg | 42% |
| Sodium 2003mg | 83% |
| Potassium 1233mg | 35% |
| Total Carbs 56.69g | 15% |
| Dietary Fiber 20.0g | 67% |
| Sugars 9.06g | 6% |
| Protein 34.93g | 56% |
Ingredients Convert Measures
- 12 ounce. cherry tomatoes
- 5 ounce. feta cheese, crumbled
- 1/3 c. greek black olives, pitted, and halved
- 1 med. zucchini cut into 1/2 inch dice
- 6 ounce. green beans, trimmed, halved crosswise
- 8 ounce. pasta shells (not jumbo)
- 1/4 c. extra virgin olive oil
- 1 teaspoon fresh oregano, minced or possibly 1/2 teaspoon dry oregano
- 1/4 teaspoon freshly grnd pepper
Directions
- Heat large pot of water to boiling for pasta. Stem cherry tomatoes and halve if large. Combine tomatoes, cheese and olives in large serving bowl. Salt boiling water. Place zucchini in sieve, then arrange sieve in boiling water so which zucchini is immersed. Cook 10 seconds and remove from water. Repeat with beans, cooking till crisp tender. Add in zucchini and beans to tomato mix.
- Add in pasta to boiling water and cook till tender but still hard to the bite. Drain well and add in to tomato mix. Drizzle with oil, add in oregano and pepper, and toss well. Serve hot or possibly at room temperature.
