Greek penne pasta with feta
Votes: 2
Time: 25 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 609, total fat 20 G., saturated fats 5 G., proteins 20 G., carbohydrates 85 G., fiber 7 G., cholesterol 19 mg, sodium 631 mg, sugar 0 G.
Calories 609, total fat 20 G., saturated fats 5 G., proteins 20 G., carbohydrates 85 G., fiber 7 G., cholesterol 19 mg, sodium 631 mg, sugar 0 G.
This Mediterranean pasta will captivate everyone with its rich, refreshing flavor, juiciness, and fillingness. It's meatless, but enriched with protein thanks to canned chickpeas. Sweet peppers and arugula add healthy fiber and vibrant colors. Olives and crumbled Greek feta add even more flavor. This pasta cooks in minutes. Delight your loved ones by making a weekday dinner special.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 340 g penne pasta (preferably with spinach)
- 3 tbsp extra-virgin olive oil + extra for drizzling
- 1 yellow bell pepper, cut into 1cm thick strips.
- 1 can (425 g) canned chickpeas, rinsed
- 4 cloves garlic, thinly sliced
- 1/4 tsp red pepper flakes
- 0.5 cup pitted Kalamata olives, washed and chopped
- 5 cups arugula (about 90 g)
- 1 tbsp fresh oregano
- 3/4 cup crumbled feta cheese (about 90 g)
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Recipes with similar ingredients: penne pasta, sweet pepper, chickpeas, Kalamata olives, arugula, feta cheese, red pepper flakes, oregano
Cooking the dish according to the recipe:
- Bring a large saucepan of salted water to a boil. Add the pasta and cook according to package directions. Set aside 0.5 cups of the water and discard the rest.
- Meanwhile, heat the olive oil in a Dutch oven or large saucepan over medium heat. Add the bell pepper and cook, stirring occasionally, until tender, about 3 minutes. Add the chickpeas, garlic, red pepper flakes, and 1/2 teaspoon of salt and cook, stirring occasionally, until the garlic is golden brown, about 3 minutes.
- Add the olives, pasta, and reserved cooking water to the pan and cook for 1 minute. Remove from heat and stir in the arugula and oregano until wilted. Season with salt and pepper to taste. Sprinkle with crumbled feta and drizzle with olive oil.
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