Greek Fettuccine

3.4
(10)

Spinach fettuccine is served with a quick sauce of tomatoes and feta cheese.

3
3
Prep Time:
15 mins
Cook Time:
10 mins
Total Time:
25 mins
Servings:
4
Yield:
4 servings

Ingredients

  • 1 (16 ounce) package spinach fettuccine pasta

  • 1 ½ cups chopped fresh tomatoes

  • 1 tablespoon chopped fresh mint

  • ¼ cup chopped black olives (Optional)

  • ¾ cup crumbled feta cheese

  • 1 pinch salt and ground black pepper to taste

Directions

  1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the fettuccine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.

  2. Place the tomatoes, mint, and black olives (if using) into a saucepan over medium-low heat, and bring to a bare simmer. Stir in the feta cheese, and allow to melt slightly.

  3. Place the spinach fettuccine into a serving bowl, and toss with the tomato mixture. Season to taste with salt and black pepper.

Cook's Note

I would suggest you use either mint or black olives - but not both.

Nutrition Facts (per serving)

401 Calories
10g Fat
65g Carbs
18g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 401
% Daily Value *
Total Fat 10g 12%
Saturated Fat 4g 22%
Cholesterol 25mg 8%
Sodium 651mg 28%
Total Carbohydrate 65g 24%
Dietary Fiber 4g 15%
Total Sugars 5g
Protein 18g 35%
Vitamin C 9mg 10%
Calcium 218mg 17%
Iron 4mg 20%
Potassium 531mg 11%

* 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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