Tomato-Olive Pasta with Feta
Ingredients
- 4 oz whole-grain elbow pasta
- 1 (14.5-oz) can no-salt-added diced tomatoes
- 8 pitted kalamata olives, coarsely chopped
- 2 Tbsp chopped fresh basil
- 1 Tbsp extra virgin olive oil
- ½ cup crumbled reduced-fat feta cheese
Instructions
- Cook pasta according to package directions. Meanwhile, bring tomatoes to a simmer in a large saucepan. Reduce heat and simmer until slightly thickened, stirring occasionally.
- Remove from heat, and stir in olives, basil, and oil. Cover and let stand 3 minutes.
- Divided pasta into 6 serving bowls. Top with tomato mixture and cheese.
Nutritional Information
| Main | Total | |
| Servings | 2 | |
| Calories |
420
|
420
|
| Fat (g) | 16 | 16 |
| Sat. Fat (g) | 4 | 4 |
| Protein (g) | 15 | 15 |
| Carb (g) | 55 | 55 |
| Fiber (g) | 10 | 10 |
| Sodium (mg) | 650 | 650 |
Heart Healthy Meal Plan
This recipe selected from the eMeals Heart Healthy Meal Plan.
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- Matching Grocery List
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