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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This meatless entree is always a hit. In fact, I double it whenever I know I'm going to feed some big eaters, and it still disappears. -Sharon Csuhta of Wadsworth, Ohio Ingredients:
2-1/4 cups uncooked penne pasta |
3/4 cup chopped onion |
1 tablespoon olive oil |
3 garlic cloves, minced |
1 cup chopped sweet red pepper |
1 cup chopped green pepper |
1/4 cup sliced ripe olives |
1 teaspoon dried oregano |
1/4 teaspoon salt |
1/8 teaspoon cayenne pepper |
1/4 cup water |
1/2 cup crumbled feta cheese |
Directions:
1. Cook pasta according to package directions. In a nonstick skillet, saute onion in oil for 1-1/2 minutes. Add garlic; cook 30 seconds longer. Add the sweet peppers; cook and stir for 2-3 minutes or until vegetables are tender. Stir in the olives, oregano, salt and cayenne. Add water; cook and stir until mixture comes to a boil. Drain pasta and stir into skillet. Remove from the heat. Stir in cheese. Serve immediately. Yield: 4 servings.
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