SUMMER SPAGHETTI

Summer Spaghetti image

This is so versatile and the leftovers are great for work the next day. I sometimes use black olives or green olives. Whatever you like.

Provided by Dona England

Categories Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 14

Previous Next

Ingredients

1/2 lb spaghetti, cooked al dente
1/4 cup green olives
1 bell pepper, diced
3 garlic cloves, minced
1/2 English cucumber, diced
1/4 teaspoon dried oregano
1/2 cup feta cheese
1/4 cup red onion, diced
2 tomatoes, diced
1 (16 ounce) can white beans, drained and rinsed
2 tablespoons olive oil
2 tablespoons red wine vinegar
1/4 cup fresh basil, chopped
salt and pepper

Steps:

Combine all the veggies and beans in a big bowl. Adds the herbs, garlic, some salt and pepper. Drizzle with olive oil.

Nutrition Facts : Calories 496.6, Fat 13.5, SaturatedFat 4.2, Cholesterol 16.7, Sodium 354.1, Carbohydrate 75.6, Fiber 9.3, Sugar 5.2, Protein 19.8

*** Explore more Summer Spaghetti Recipes »

Comment
Leave a comment

There are no comments yet!

Name

Message

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#15-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #lunch #salads #pasta #vegetables #easy #summer #seasonal #pasta-rice-and-grains #spaghetti #3-steps-or-less