Mediterranean Whole Wheat Pasta Toss
"This delicious blend of many robust ingredients will explode with flavor in your mouth. This was one of those nights where we sort of just opened the fridge to see what we had and this is what we ended up with. You can adjust any ingredients to suit your tastes. I used another couple cloves of garlic because our household loves it. You could easily add chicken to this dish as well. Enjoy!"
Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Artichoke | 1 medium (128g) | 60 |
| Spinach | 1 cup raw (30g) | 7 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Olive | 1 large (4g) | 4 |
| Wheat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 (1 pound) package whole wheat penne pasta
- 1/3 cup olive oil
- 4 large cloves garlic, pressed
- 1 (8 ounce) jar marinated artichoke hearts, drained
- 7 pickled red peppers (such as Peppadew®), cut into strips
- 1/4 cup pitted Kalamata olives, quartered
- 2 cups fresh spinach leaves
- 1/2 cup crumbled feta cheese