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Pasta with Olives and Feta

Recipe Image

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)


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)


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

Serving Size 1 serving
Calories 245
Calories from Fat 66 (27%)
% Daily Value*
11%Total Fat 7g
15%Saturated Fat 3.1g
Polyunsaturated Fat 0.4g
Monounsaturated Fat 1.5g
6%Cholesterol 17mg
15%Sodium 359mg
7%Potassium 238mg
12%Total Carbohydrate 36g
10%Dietary Fiber 2.4g
Sugars 4g
Sugar Alcohols 0g
17%Protein 9g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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