Recipe Details
Ingredients
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1(12 ounce) packagepenne pasta
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⅓cupextra-virgin olive oil
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16ouncescherry tomatoes, halved
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salt and freshly ground black pepper to taste
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2cupscrumbled feta cheese
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3tablespoonschopped fresh basil
Cooking Directions
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Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
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Meanwhile, heat olive oil in a skillet over medium-high heat. Add tomatoes and salt to taste. Cook gently, stirring occasionally, until tomatoes are soft and have released their juices, 5 to 10 minutes.
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Drain the pasta and immediately add to the pan of tomatoes. Reduce heat to low and toss to coat. Add feta cheese, and basil and stir through. Season with salt and pepper. Serve immediately.
Tips
For best results, use real Greek feta cheese made from sheep’s and goat’s milk. Feta-like cheeses made from cow milk will not melt in the same way, resulting in a grainy texture.
Change up the flavor by adding sliced garlic and/or red chili flakes. Instead of basil you can use mint or parsley.
You can use any pasta shape in place of the penne. Farfalle or fusilli both work well, but spaghetti is great, too.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe4 | |
Calories696 | |
% Daily Value * | |
Total Fat 37g |
47% |
Saturated Fat 14g |
72% |
Cholesterol 67mg |
22% |
Sodium 852mg |
37% |
Total Carbohydrate 70g |
26% |
Dietary Fiber 4g |
15% |
Total Sugars 6g |
|
Protein 23g |
46% |
Vitamin C 22mg |
25% |
Calcium 397mg |
31% |
Iron 4mg |
19% |
Potassium 464mg |
10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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