Greek Fettuccine

Greek Fettuccine

4 Servings 10 min Cook

Macros/Serving: 491 Calories


1 Dash Salt
16 Oz Whole Wheat Pasta
1 1/2 Cup, chopped or sliced Tomatoes
1 Dash Pepper
1/4 Cup Olives
1 Tbsp Spearmint
3/4 Cup, crumbled Feta Cheese


Chop tomatoes, mint, and olives, if desired.

Fill a large pot with lightly salted water and bring to a rolling boil over high heat.

Once the water is boiling, stir in the fettuccine, and return to a boil.

Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes.

Drain well in a colander set in the sink.

Place the tomatoes, mint, and black olives (if using) into a saucepan over medium-low heat, and bring to a bare simmer.

Stir in the feta cheese, and allow to melt slightly.

Place the fettuccine into a serving bowl, and toss with the tomato mixture.

Season to taste with salt and black pepper.


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