My husband and I developed this bright pasta dish by tossing in favorite Greek ingredients like olives, feta cheese and sun-dried tomatoes. Try it with shrimp or chicken, too! —Terri Gilson, Calgary, AB
Greek Pasta Toss
Greek Pasta Toss
Prep Time
10 min
Cook Time
20 min
Yield
4 servings
Ingredients
- 3 cups uncooked whole wheat spiral pasta (about 7 ounces)
- 3/4 pound Italian turkey sausage links, casings removed
- 2 garlic cloves, minced
- 4 ounces fresh baby spinach (about 5 cups)
- 1/2 cup Greek olives, halved
- 1/3 cup julienned oil-packed sun-dried tomatoes, drained and chopped
- 1/4 cup crumbled feta cheese
- Lemon wedges, optional
Directions
- In a 6-qt. stockpot, cook pasta according to package directions; drain and return to pot.
- Meanwhile, in a large skillet, cook and coarsely crumble sausage over medium-high heat until no longer pink, 4-6 minutes. Add garlic; cook and stir 1 minute. Add to pasta.
- Stir in spinach, olives and tomatoes; heat through, allowing spinach to wilt slightly. Stir in cheese. If desired, serve with lemon wedges.
Nutrition Facts
2 cups: 335 calories, 13g fat (3g saturated fat), 35mg cholesterol, 742mg sodium, 36g carbohydrate (1g sugars, 6g fiber), 19g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 2 fat, 1 vegetable.
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