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Ingredientes
- 8 ounce rotelle or possibly rotini - (to 10)
- 1 med zucchini halved lengthwise, and thinly sliced
- 3 Tbsp. extra virgin olive oil
- 3 Tbsp. white balsamic vinegar (or possibly white wine vinegar)
- 1 tsp dry oregano
- 2/3 c. crumbled feta cheese (preferably organic)
- 1 c. steamed fresh or possibly thawed frzn green peas
- 2 med hard ripe tomatoes diced
- 2 x scallions finely minced
- 1/4 c. minced fresh parsley - (to 1/2) to taste Salt to taste Freshly-grnd black pepper to taste
Direcciones
- Cook the pasta in a large pot of rapidly till al dente, then drain and rinse till cold. Drain well once again.
- Combine the cooked pasta in a large serving bowl with the remaining ingredients. Season to taste with salt and pepper (you may not need much salt, if at all, due to the saltiness of the feta) and toss again. Cover and chill till needed or possibly serve at once.
- This recipe yields 6 to 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 108g | |
| Recipe makes 8 servings | |
| Calories 199 | |
| Calories from Fat 73 | 37% |
| Total Fat 8.28g | 10% |
| Saturated Fat 2.67g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 11mg | 4% |
| Sodium 148mg | 6% |
| Potassium 227mg | 6% |
| Total Carbs 25.04g | 7% |
| Dietary Fiber 1.7g | 6% |
| Sugars 3.41g | 2% |
| Protein 6.16g | 10% |
