My classic Greek Pasta is a genuine taste treat! An easy vegetarian meal that's a tantalizing medley of artichoke, sautéed onion, garlic, feta cheese, etc.
- 1 Pound Farfalle Pasta
- 1 Tablespoon Olive Oil
- 1 Red Onion Diced
- 6 Garlic Cloves Chopped
- 1-13.75 Artichoke Hearts Canned, Drained
- 2-14.5 Ounce Petite Diced Tomatoes Canned
- 6 Ounces Tomato Paste
- 6 Ounces Water
- 1 Tablespoon Dried Oregano
- 4 Ounces Kalamata Olives Pitted
- 2 Teaspoons Salt
- 1/2 Teaspoon Black Pepper
- 1/4 Teaspoon Sugar
- 1 Cup Feta Cheese Crumbled
Cook pasta according to package directions; drain
Meanwhile, add olive oil to a large nonstick skillet (make sure the skillet is large enough to accommodate the pasta when it is cooked.) Saute onion and garlic until they are very soft.
Add the rest of the ingredients, except the pasta and feta, and cook for 10 minutes. Add the cooked and drained pasta to sauce and toss to coat. Sprinkle individual portions with feta and serve.
Calories: 630kcal | Carbohydrates: 94g | Protein: 21g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 33mg | Sodium: 2091mg | Potassium: 403mg | Fiber: 6g | Sugar: 6g | Vitamin A: 430IU | Vitamin C: 7mg | Calcium: 263mg | Iron: 2.7mg