GREEK FETTUCCINE

Greek Fettuccine image

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

Provided by tidewrinkle

Categories World Cuisine Recipes European Greek

Time 25m

Yield 4

Number Of Ingredients 6

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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

Steps:

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.
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.
Place the spinach fettuccine into a serving bowl, and toss with the tomato mixture. Season to taste with salt and black pepper.

Nutrition Facts : Calories 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, Sodium 650.8 mg, Sugar 4.5 g