Mediterranean PastaFeb 19 2011 by
This pasta is simple and uncomplicated and yet it’s full of flavor with the sweetness of the tomatoes and the saltiness of the olives and cheese. It works great for a big family gathering or get together of friends. Toss it all together and put it in a big bowl in the center of your table and let everyone dig right in. You might want to double the recipe because it will go fast.
- 1/2 cup dry pack sun dried tomatoes *see notes
- 8 ounces thin whole grain spaghetti (for a gluten free meal substitute with a gluten free pasta)
- 3 tbsp olive oil or Garlic Gold Oil, divided
- 1 large onion, diced
- 1 tsp oregano
- 1 package (5 ounces) fresh spinach (you can use more if desired)
- 2 ounces pitted and sliced kalamata olives or black olives
- 1 cup crumbled feta cheese (omit for a vegan option)
- Soak tomatoes in hot water 10 minutes or until soft. Drain and chop.
- Cook pasta according to package directions. Drain, cover and set aside.
- Warm 2 tbsp of the oil in a large nonstick skillet over medium heat. Add onions and oregano. Cook about 10 minutes or until onions are tender.
- Add spinach and cook until spinach is wilted, about 3-4 minutes.
- Add olives and tomatoes, heat until warmed.
- Gently toss in the pasta and the remaining 1 tbsp olive oil and stir until all the ingredients are evenly combined.
- Sprinkle with the crumbled feta cheese.
Makes 8 servings.
Serving size about 1/2 cup.
Nutrients per serving: Calories: 241.5, Cal. from Fat: 102, Total Fat: 11.5g, Sat. Fat: 3.5g, Carbs: 26g, Fiber: 2g, Sugars: 3.5g, Protein: 6.5g, Sodium: 393.5mg, Chol: 16.5mg
You can also use sun dried tomatoes packed in oil. Drain the oil and reserve 3 tablespoons. Omit the olive oil and use the reserved oil from the tomatoes to saute the onions and toss the pasta.
Leftover pasta can be stored in an airtight container in the fridge for up to 5 days. This dish is actually good served hot or cold. If your leftover pasta is a bit dry try adding a tbsp of oil and mixing well.