Friday, October 21, 2011
OLIVE & FETA PASTA
8 oz. uncooked whole wheat spaghetti
1 T. olive oil
2 cloves garlic, minced
8 oz. crimini mushrooms, sliced
2 small zucchini, sliced
dried oregano to taste
salt and pepper to taste
12 black olives, pitted and sliced
1 oz. crumbled feta cheese
Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain.
Heat the olive oil in a skillet over medium heat, and saute the garlic for two minutes. Mix in the mushrooms and zucchini. Season with oregano, salt, and pepper. Stir in olives and cook until heated through. Place pasta in the skillet, toss to coat, and continue cooking about two minutes. Top with feta cheese to serve.
Notes: We use shaped pasta instead of spaghetti, sometimes swap marinated artichoke hearts for the zucchini, and always add extra olives and feta. You can use button mushrooms instead of crimini ones.