Greek Fettuccine recipe

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Ingredients

1 (16 ounce) package spinach fettuccine pasta
1 ½ cups chopped fresh tomatoes
1 tablespoon chopped fresh mint
¼ cup chopped black olives
¾ cup crumbled feta cheese
1 pinch salt and ground black pepper to taste

Nutrition Info

400.8 calories
carbohydrate: 65.2 g
cholesterol: 25 mg
fat: 9.5 g
fiber: 4.3 g
protein: 17.5 g
saturatedFat: 4.3 g
servingSize: -
sodium: 650.8 mg
sugar: 4.5 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

4 servings

Recipe Note

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

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