Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | 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
- 16 ounce package bow tie pasta
- 8 ounces crumbled feta cheese
- 1 teaspoon fresh basil chopped
- 3 large tomatoes
- 2 zucchini
- 2 yellow squash
- 2 summer squash or other favorite
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- ½ teaspoon salt
- 1 teaspoon freshly ground black pepper
Directions
Cook pasta according to package instructions then rinse and cool.
While pasta is cooking steam squash and zucchini for 5 minutes.
Cut tomatoes into small pieces.
Chop basil.
Mix squash and tomatoes with pasta then add feta cheese, olive oil and vinegar.
Toss until well mixed.
Category:Cathy's Recipes
Category:Farfalle Recipes
Category:Feta Recipes
Category:Tomato Recipes
Category:Zucchini Recipes
Category:Summer squash Recipes