CHEF JEFF — ONE BYTE AT A TIME: Penne with Tomatoes and Feta CheeseThis pasta dish with tomatoes, kalamata olive and feta cheese would work well as a main course or dish dish.
By: Herald Staff Report,
This would work well as a main course or dish dish.
Penne with Tomatoes and Feta Cheese
8 ounces uncooked penne pasta
1 14½-ounce can diced tomatoes in juice, drained
1/3 cup pitted kalamata or ripe olives, halved
¼ cup red wine vinegar
¼ cup chopped basil or Italian parsley
2 tablespoons olive oil
½ teaspoon each salt and fresh-ground pepper
1 clove garlic, minced
1 cup crumbled feta cheese
Cook pasta as package directs; drain and keep warm. In a large bowl, stir together tomatoes, olives, rice vinegar, basil, oil, salt, pepper and garlic. Add pasta and cheese; toss well. Serve warm or at room temperature. Garnish with additional basil, if desired.
Yield: Serves 4 (as a main dish).
Approximate nutritional analysis per serving: 422 calories, 12 grams protein, 55 grams carbohydrates, 17 grams fat, 25 milligrams cholesterol, 1,218 milligrams sodium.
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