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Hall Cook Book
Most Delicious Pasta
Category: Pasta/Rice, Main Dish / Submtd By:: Betty Newberry
Yield: 12 Servings
I made this recipe up
and it is very yummy. The basic concept is cooked pasta, a yummy italian
tomato based sauce, sautéed vegetables (onion, peppers) mixed together with
cold fresh ingredients tossed in at the end (feta, nuts, basil, etc.). Those
of you brave and daring enough, give it a shot. It is quite tasty. - betty.
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1 Pound Pasta Tubes Or Spirals,
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4 1/2 Ounce Can Chopped Black
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-Cooked
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-Olives, Well Drained
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4 Tablespoon Olive Oil
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2/3 Cup Walnuts, Chopped
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4 Ounce Feta Cheese
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2 Red Bell Peppers, Chopped
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1 Medium Onion, Chopped
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3 Cloves Garlic, Minced
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2 Tablespoon Fresh Parsley, Chopped
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1/2 Teaspoon Red Pepper
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2 Tablespoon Fresh Basil, Chopped
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1/2 Teaspoon Black Pepper
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28 Ounce Can Crushed Tomatoes
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2 Teaspoon Salt
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Cook the pasta according to
the package instructions.
Sauté 1 clove chopped garlic in 2 tablespoons of olive oil.
Add tomatoes, 2 tablespoons parsley, and 2 tablespoons basil.
Mix sauce with the cooked pasta.
Sauté the onion, red pepper, and 2 cloves chopped garlic in 2 tablespoons of
olive oil for 5 minutes or until tender.
Season to taste with salt, black pepper, and red pepper.
Add the pasta to the pan of vegetables and toss.
Remove the pan from heat.
Add nuts, feta cheese, basil, parsley, and olives.
Mix and add additional seasoning to taste.
Per Serving: 142 Cal (71% from Fat, 11% from Protein, 19% from Carb); 4 g
Protein; 12 g Tot Fat; 2 g Sat Fat; 6 g Mono Fat; 7 g Carb; 2 g Fiber; 84 mg
Calcium; 1 mg Iron; 599 mg Sodium; 8 mg Cholesterol
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