1 (16 oz) package spinach fettuccine
1 1 / 2 cups fresh tomatoes
1 tablespoon chopped fresh mint
1 1 / 2 cups fresh tomatoes
3 / 4 cup crumbled feta cheese
1 / 4 cup chopped black olives (optional)
A pinch of salt and black pepper to taste

Preparation method

Fill a large pot of lightly salted water and bring rolling boil over high heat. When the water boils, stir fettuccine, and return to boil. Cook the pasta uncovered, stirring occasionally, until pasta is cooked but still firm to bite, about 8 minutes. Drain basin filter well placed.

Add tomatoes, mint and black olives (if desired) in a saucepan over medium-low heat and bring to boil everything. Stir in feta cheese and let melt a bit.

Put the spinach fettuccine in service bowl and mix with the tomato mixture. Season with salt and black pepper.

Recipe terms for this post:

fettuccine recipe greek pasta fetuccinirecipe

One Response to “Fettuccine Greek”

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