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Ingredientes
- 12 ounce. cherry tomatoes
- 5 ounce. feta cheese, crumbled
- 1/3 c. greek black olives, pitted, and halved
- 1 med. zucchini cut into 1/2 inch dice
- 6 ounce. green beans, trimmed, halved crosswise
- 8 ounce. pasta shells (not jumbo)
- 1/4 c. extra virgin olive oil
- 1 teaspoon fresh oregano, minced or possibly 1/2 teaspoon dry oregano
- 1/4 teaspoon freshly grnd pepper
Direcciones
- Heat large pot of water to boiling for pasta. Stem cherry tomatoes and halve if large. Combine tomatoes, cheese and olives in large serving bowl. Salt boiling water. Place zucchini in sieve, then arrange sieve in boiling water so which zucchini is immersed. Cook 10 seconds and remove from water. Repeat with beans, cooking till crisp tender. Add in zucchini and beans to tomato mix.
- Add in pasta to boiling water and cook till tender but still hard to the bite. Drain well and add in to tomato mix. Drizzle with oil, add in oregano and pepper, and toss well. Serve hot or possibly at room temperature.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 189g | |
| Recipe makes 6 servings | |
| Calories 342 | |
| Calories from Fat 138 | 40% |
| Total Fat 15.71g | 20% |
| Saturated Fat 5.03g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 21mg | 7% |
| Sodium 340mg | 14% |
| Potassium 412mg | 12% |
| Total Carbs 39.68g | 11% |
| Dietary Fiber 5.2g | 17% |
| Sugars 3.88g | 3% |
| Protein 11.21g | 18% |
