READY IN 35 mins

Olive and Feta Pasta

Read Reviews (30)

"I whipped up this pasta dish to satisfy a craving for olives and feta cheese. Add artichokes or spinach for variation." — MISSSMEW2

Directions

Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain.
Heat the olive oil in a skillet over medium heat, and saute the garlic 2 minutes. Mix in mushrooms and zucchini. Season with oregano, salt, and pepper. Stir in olives, and cook until heated through. Place pasta in the skillet, toss to coat, and continue cooking about 2 minutes. Top with feta cheese to serve.

Kitchen-Friendly View

PREP 15 mins
COOK 20 mins
READY IN 35 mins

Reviews More Reviews

Most Helpful Positive Review

Apr 29, 2006

EDIT: I MEANT I ADDED THESE INGREDIENTS TO THE RECIPE! This is delicious! I used 2 oz spaghetti, much more garlic, some minced onions, one small yellow sweet-hot pepper, more zucchini, green beans, spinach, a can of olives, and more feta. With more vegetables and less pasta, it's just wonderful. Thank you.

—borges

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Most Helpful Critical Review

Aug 17, 2011

not very much flavor.. needs a lot of work. probably wont try this again.

—whitneyriot

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40 Ratings

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Jan 19, 2011

This was fantastic. I didn't change anything.

—DANIELLE BEATTY

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Jan 14, 2011

Took the advice of others and added artichoke hearts, spinach, a whole can of olives and some red pepper. Everyone loved it!

—Beckyfl1

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Aug 07, 2009

STRONGLY recommend substituting artichoke hearts for the zucchini! We got one small jar of the marinated artichoke hearts, and one can of plain ones (cheaper) then mixed them together...there was definitely enough marinade from the small jar to completely soak the regular ones as well as the entire dish! I can't imagine this dish without the artichoke flavoring- it made it! my picky bf loved it as much- if not more- than me. we used lots of pasta and it lasted several meals. YUM!

—karen177

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Feb 15, 2011

Wow... Loved it! I made this with a few adjustments: I substituted red and green bell pepper for the zucchini and just left out the olives since I didn't have them. It was good the first day but got better as it sat in the fridge; reheated in the micro... This was a flavorful and healthy dish.

—Traci's Kitchen

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Mar 28, 2011

This was sooo tasty. I added cherry tomatoes and grilled chicken breast. Yum!

—dessab

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Feb 09, 2011

I made this this past weekend and ended up serving it cold. Added the feta and olives at the table and everyone loved it.

—Anne

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Nutrition

Calories
274 kcal
14%

Carbohydrates
43.5 g
14%

Cholesterol
6 mg
2%

Fat
7.4 g
11%

Fiber
9 g
36%

Protein
12.1 g
24%

Sodium
339 mg
14%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Olive and Feta Pasta

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 274
Calories from Fat: 67

% Daily Value *
Total Fat 7.4g 11 %
Saturated Fat 1.9g 10 %
Cholesterol 6mg 2 %
Sodium 339mg 14 %
** Potassium 235mg 7 %
Total Carbohydrates 43.5g 14 %
Dietary Fiber 9g 36 %
Protein 12.1g 24 %
Sugars 2.5g
Vitamin A 5 %
Vitamin C 18 %
Calcium 11 %
Iron 29 %
** Thiamin 21 %
** Niacin 26 %
** Vitamin B6 18 %
** Magnesium 20 %
** Folate 15 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.