Easy Greek: Pasta with Tomatoes and Feta
Cuisine: Vegetarian Pasta Dish
Total Time: 20 minutes
Prep: 5 minutes
Cook: 15 minutes

Yield: 4 servings

Level: Easy
  • 8 ounces whole wheat spaghetti
  • ¼ cup pine nuts
  • ¼ cup olive oil
  • 2 cloves garlic, minced
  • 1 quart cherry tomatoes, sliced in half
  • 2 ounces baby arugula
  • ⅓ cup pitted kalamata olives, thoroughly rinsed and drained (optional)
  • 2 ounces organic feta cheese, crumbled
  1. Preheat the oven to 350 degrees F. Arrange the pine nuts on a parchment-lined baking sheet and toast in the oven for about 5-7 minutes, or until the pine nuts are lightly golden – watch carefully, as they burn quickly. Set aside.
  2. Meanwhile, boil a large pot of water. Salt the water and add the spaghetti. Cook until just al dente, about 7-9 minutes.
  3. While the pasta cooks, heat olive oil over medium heat. Add the garlic and tomatoes and season well with salt and pepper. When tomatoes have softened and released their juices to create a sauce, after about 9-10 minutes, add the arugula. Stir and cook until wilted, about 2 minutes. Transfer the cooked and drained pasta to the pan. Add the toasted pine nuts, olives, and feta. Stir until well combined, and season to taste with salt and pepper. Serve.
Nutrition Information
Serving size: 4 Calories: 324 Fat: 23.4g Saturated fat: 4.6g Carbohydrates: 25.5g Sugar: 6.4g Sodium: 271mg Fiber: 5.6g Protein: 8.3g Cholesterol: 13mg
Recipe by Jen Elizabeth's Journals at https://jenelizabethsjournals.com/2016/09/08/easy-greek-pasta-tomatoes-feta/