greek fettuccine
Ingredients
- Servings: 4
- 1 (16 ounce) package spinach fettuccine pasta
- 1 1/2 cups chopped fresh tomatoes
- 1 tablespoon chopped fresh mint
- 1/4 cup chopped black olives (optional)
- 3/4 cup crumbled feta cheese
- 1 pinch salt and ground black pepper to taste
Recipe
Preparation Time: 15 mins
Cook Time: 10 mins
Ready Time: 25 mins
- fill a large pot with lightly salted water and bring to a rolling boil over high heat. once the water is boiling, stir in the fettuccine, and return to a boil. cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. drain well in a colander set in the sink.
- place the tomatoes, mint, and black olives (if using) into a saucepan over medium-low heat, and bring to a bare simmer. stir in the feta cheese, and allow to melt slightly.
- place the spinach fettuccine into a serving bowl, and toss with the tomato mixture. season to taste with salt and black pepper.
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