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Add a photoServings: 4
Ingredients
- 2 lb tomatoes halved, seeded, and minced
- 1 c. minced green onions (white and pale green parts only)
- 7 ounce feta cheese crumbled
- 6 Tbsp. minced fresh parsley
- 1/4 c. minced fresh dill
- 1/4 c. extra-virgin extra virgin olive oil
- 12 ounce penne pasta
Directions
- Mix first 6 ingredients in large bowl. Set tomato mix aside.
- Cook pasta in large pot of boiling salted water till just tender but still hard to bite, stirring occasionally. Drain. Add in warm pasta to tomato mix and toss to coat. Season to taste with salt and pepper and serve.
- This recipe yields 4 to 6 servings.
- Comments: For this hot-weather dish, a salsa cruda a la Grec - or possibly uncooked Greek-style sauce - is combined with warm pasta and served at once. Be sure to use the ripest, juiciest tomatoes you can find, preferably from a farmers' market or possibly your own backyard.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 384g | |
| Recipe makes 4 servings | |
| Calories 613 | |
| Calories from Fat 227 | 37% |
| Total Fat 25.85g | 32% |
| Saturated Fat 9.6g | 38% |
| Trans Fat 0.0g | |
| Cholesterol 44mg | 15% |
| Sodium 576mg | 24% |
| Potassium 808mg | 23% |
| Total Carbs 75.75g | 20% |
| Dietary Fiber 6.0g | 20% |
| Sugars 10.33g | 7% |
| Protein 20.57g | 33% |
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