A Squared: What's For Dinner Wednesday: Greek Pasta Toss

Wednesday, February 8, 2012

What's For Dinner Wednesday: Greek Pasta Toss

How is it Wednesday again already?  2012 is moving a little too quickly for my liking.

It's been a busy week at work and we have an even busier week ahead, so the goal for dinner tonight was quick and painless (and enough time left over for a workout).  Confession time: I fell off the healthy eating wagon during Super Bowl weekend.  That combined with a visit from my parents this next weekend (and dinners out) followed by Valentine's Day dinner reservations means a few nights of healthy eating at home are just what I need to prepare.

I adapted the recipe below from one that I found in Food & Wine.  Alex loves olives and pasta so this was an automatic winner in his book.  It took me all of 30 minutes to make a healthy one-pot dinner so I can't complain either.

Greek Pasta Toss

  • 10.5 oz. grape tomatoes, sliced in half
  • 1/2 cup red bell pepper, diced 
  • 1/2 cup Kalamata olives, pitted and sliced in half
  • 1/4 pound reduced fat feta cheese, crumbled
  • 3 tablespoons drained capers
  • 3 tablespoons chopped flat-leaf parsley
  • 1/4 teaspoon salt
  • 1/4 teaspoon fresh-ground black pepper
  • 3/4 pound whole wheat linguine (any pasta shape will work)
  • 3 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1/4 cup pine nuts, toasted

In a large glass or stainless-steel bowl, combine the tomatoes, peppers, olives, feta, capers, parsley, salt, and pepper.
In a large pot of boiling, salted water, cook the pasta until just done, about 10 minutes. Drain.
Meanwhile, in a medium frying pan, heat the olive oil over moderately low heat. Add the garlic and cook, stirring, for 1 minute. Add the cooked pasta and the garlic oil to the tomato mixture and toss to combine.  Sprinkle pine nuts on top and serve. 

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