Related recipes: Cheese, Corn-Free, Easy, Egg-Free, Garlic, Low-Carb, Olives, Onions, Pasta, Side Dishes, Summer, Sweet Pepper, Vegetarian
Kalamata olives—rich and fruity olives imported from Greece—make this Mediterranean-style recipe truly special. Great as a side dish or the main event. Penne or rigatoni pasta also work well in this dish.
Preparation facts
Servings: 6
Yield: 8 cups (1.9L)
Ingredients
8 oz (230g) bow tie pasta, uncooked
1 tsp (5mL) olive oil
1 cup (180g) onion, thinly sliced
3 cloves garlic, minced
2 cups (300g) red peppers, cut into stips
1/4 cup (60mL) water, (or stock)
10 kalamata olives, chopped
1 tsp (2g) oregano
1/8 tsp (1g) crushed red pepper
1/8 tsp (1g) black pepper
4 oz (115g) feta cheese*, crumbled (1 cup)
Directions
In a large pot, heat water to a boil. Cook pasta in rapidly boiling water.
While pasta is cooking, heat oil in a large nonstick skillet. Add onion and sauté until tender. Add garlic and stir in peppers. Cook for 2 minutes, then add water and cover, simmering until peppers are tender. Stir in olives, oregano, crushed red pepper, and black pepper.
Drain pasta and add to pepper mixture. Add feta cheese and toss well.
* Allergy notes: The egg protein lysozyme is an unlabeled additive in some cheeses. People allergic to eggs should eliminate any cheese in this recipe.
Nutrition facts
Copyright 2007, Healthnotes, Inc., 1505 S.E. Gideon St., Suite 200, Portland, Oregon 97202, www.Healthnotes.com.
2006-09-07
