Pasta with feta, olives and capsicum is a great combination for a light winter meal or side dish.
Ingredients
- 200g feta, cut into 1cm cubes
- 1 garlic clove, crushed
- 1 tablespoon rosemary leaves
- 1 tablespoon thyme leaves
- 2 tablespoons extra virgin olive oil
- 2 red capsicums
- 400g dried pasta (such as macaroni)
- 1/2 cup kalamata olives, pitted, halved
Method
- Step 1Place feta into a shallow ceramic dish with garlic, herbs and oil. Turn gently to coat. Cover. Refrigerate for 1 hour. Remove from fridge 20 minutes before using.
- Step 2Preheat grill on high. Cut capsicums into large, flat pieces. Remove seeds and membranes. Place, skin-side up, onto grill tray. Grill for 8 to 10 minutes, or until skin blackens. Place into a plastic bag and twist to seal. Stand for 5 minutes. Remove skins and roughly chop flesh.
- Step 3Meanwhile, cook pasta in a saucepan of boiling salted water, following packet directions, until tender. Drain. Return to saucepan. Add feta mixture, capsicum and olives. Toss over low heat to combine. Season with salt and pepper. Serve.
- Low sugar
- Vegetarian
Nutrition
2596 kj
Energy
26g
Fat Total
10g
Saturated Fat
21g
Protein
864.37mg
Sodium
2g
Carbs (sugar)
73g
Carbs (total)
All nutrition values are per serve
- Author: Tracy Rutherford
- Image credit: Louise Lister
- Publication: Super Food Ideas
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