Pasta with oven feta and olives

Pasta with oven feta and olives

Enjoy our vegetarian recipe Pasta with oven feta and olives by feastr. Ideal to lose weight. Balanced and very tasty.

Nutritional information:

Calories4053 kJ (968 kcal)
Protein42 g
Fat25 g
Carbohydrates127 g
Fiber15 g

Utensils:

large pot, oven, pasta colander, tablespoon, cutting board, chef's knife, baking dish

Recipe instructions:

1

Preheat the oven to 350 °F.

    2

    Halve the tomatoes, thinly slice the onion, chop the parsley and add into a baking dish alongside the olives.

    • 5.3 oz Cherry tomatoes
      5.3 oz Cherry tomatoes
    • 1 Onion, red (~ 3 oz)
      1 Onion, red (~ 3 oz)
    • 2 twigs of Parsley, fresh or frozen (~ 1 tsp)
      2 twigs of Parsley, fresh or frozen (~ 1 tsp)
    • 1.8 oz Black olives
      1.8 oz Black olives
    3

    Finely chop the garlic and add into the baking dish together with the olive oil, oregano, cayenne, salt, pepper, wine and mix well.

    • 1 Garlic clove (~ 0.1 oz)
      1 Garlic clove (~ 0.1 oz)
    • 2 tsp Olive oil
      2 tsp Olive oil
    • 1 tsp Oregano leaves, dried
      1 tsp Oregano leaves, dried
    • ¼ tsp Cayenne pepper
      ¼ tsp Cayenne pepper
    • Salt
      Salt
    • Black pepper
      Black pepper
    • 2 ⁠½ Tbsp Red wine
      2 ⁠½ Tbsp Red wine
    4

    Mix in the tomatoes, place the feta on top of the veggies and bake for approx. 20 minutes.

    • 7.1 oz Tomatoes, diced, canned
      7.1 oz Tomatoes, diced, canned
    • 3.2 oz Feta cheese, reduced fat
      3.2 oz Feta cheese, reduced fat
    5

    Cook the pasta according to the package instructions. Chop the parsley.

    • 5.3 oz Penne
      5.3 oz Penne
    • 1 twig of Parsley, fresh or frozen (~ ½ tsp)
      1 twig of Parsley, fresh or frozen (~ ½ tsp)
    6

    Drain the pasta and add into the baking dish when it's out of the oven. Mix well, top with parsley and serve.

      7

      Enjoy your meal!