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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (414g) Recipe makes 4 servings |
||
| Calories 611 | ||
| Calories from Fat 188 | (30%) | |
| Amount Per Serving | %DV | |
| Total Fat 21.0g | 32% | |
| Saturated Fat 5.3g | 26% | |
| Monounsaturated Fat 11.8g | ||
| Polyunsaturated Fat 2.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 16mg | 5% | |
| Sodium 326mg | 13% | |
| Potassium 924mg | 26% | |
| Total Carbohydrate 87.2g | 29% | |
| Dietary Fiber 6.9g | 27% | |
| Sugars 8.5g | ||
| Protein 20.9g | 41% | |
Sensational Greek Linguine
By: *Bellinda*
Apr 23, 2009
This is a Greek inspired dish. If you like pasta but are getting sick of having it with the same sauce over and over again, try this one. It's a healthy Summer pasta dish. Adjust all the ingredient amounts to your likings.
SERVES 4
Ingredients
- 14 ounces linguine
- 5 medium tomatoes, chopped
- 4-6 tablespoons olive oil
- 4 garlic cloves, minced
- 1 lb mushroom, sliced
- 1 tablespoon dried oregano
- salt, pepper
- 1/2-1 cup feta cheese, crumbled
- 1/3-1/2 cup black olives, sliced
Directions
1
Cook linguine according to package directions.2
Heat olive oil in pan and add mushrooms. Saute until they give of liquid and are soft. Add tomatoes, salt, pepper and oregano and cook until tomatoes are heated through.3
Mix sauce with pasta and sprinkle feta and olives on top. Serve immediately.
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Browse similar recipes by category
- Course > Main Dish
- Main Ingredient > Pasta, Rice & Grains > Pasta
- Cuisine > European > Southern (Mediterranean) > Greek
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > 3 or Less Steps
- Dietary > Lighter Fare > Healthy
- Dietary > Low in... > Low Sodium
- Dietary > Low in... > Low Cholesterol
Featured Reviews for This Recipe
From: Enjolinfam
On Aug 25, 2009
This was so great! I used fresh basil instead of dried oregano, because that's what I had and it needed to be eaten. I also added about 1/3 cup tomato sauce for my DD's. Thanks! Made for veg*n swap.
From: bluemoon downunder
On Jul 30, 2009
Easy to prepare - so great for a no-fuss week night meal - and seriously delicious. I used cherry tomatoes, halved, and added some basil, sage and thyme to the oregano; and was generous with both the feta and the kalamata olives. Thanks Bellinda for sharing this yummy recipe. 
Made for 1-2-3 Hit Wonders.
From: flower7
On Jun 30, 2009
This is really really good! I cut it down to one serving and it was a huge serving! I used organic linguine, heirloom tomatoes, crimini mushrooms and kalamata olives. I was a little short on mushrooms (1 oz shy) and probably used more tomato since I used smaller ones and had to guess what made up a medium-size tomato. I happened to have everything on hand for this which made it super quick and easy. Thanks for the recipe!
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