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The Egg Book

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Look beyond the breakfast hour and discover how healthy, versatile and easy-to-prepare eggs can make wonderfully quick and easy dinners, elegant lunchtime dishes, and sweet, airy desserts.
The Egg Book
Tomato Feta Pasta

Tomato Feta Pasta      "Tomato Feta Pasta" is available in PDF format print friendly version
Delicious Mediterranean flavours make this lightly sauced pasta sensational.
 
Rotini (or penne) pasta (about 8 oz., 225 g)3 cups750 mL
Boiling water12 cups3 L
Salt1 tbsp.15 mL
 
Olive (or cooking) oil2 tbsp.30 mL
Fresh spinach, stems removed, torn and lightly packed3 cups750 mL
Cherry tomatoes, halved (about 1 basket) 12 1/2 oz.354 g
Garlic cloves, minced (or 3/4 tsp., 4 mL, powder)33
 
Crumbled feta cheese (about 5 oz., 140 g)1 cup250 mL
Pitted kalamata olives (Greek)1/3 cup75 mL
Finely shredded fresh basil2 tbsp.30 mL
 
Hard-cooked eggs, coarsely chopped66
Pine nuts, toasted1/4 cup60 mL
Pepper1/8 tsp.0.5 mL
 
Cook pasta in boiling water and salt in large uncovered pot or Dutch oven for 10 to 12 minutes, stirring occasionally, until tender but firm. Drain, reserving 1/2 cup (125 mL) cooking water. Return pasta and reserved water to pot. Cover to keep warm.

Heat olive oil in large frying pan on medium. Add spinach, tomato and garlic. Heat and stir for about 5 minutes until tomato is softened and spinach is wilted.

Add feta cheese, olives and basil. Heat and stir for about 1 minute until hot and cheese starts to melt. Remove from heat. Add to pasta. Toss.

Add eggs and pine nuts. Toss. Sprinkle with pepper. Serve immediately. Makes 7 cups (1.75 L). Serves 7.
 
1 serving: 329 Calories; 17.1 g Total Fat (7.1 g Mono, 2.7 g Poly, 5.7 g Sat);
203 mg Cholesterol; 30 g Carbohydrate; 3 g Fibre; 15 g Protein; 375 mg Sodium
 
 
 
Reprinted from The Egg Book © Company's Coming Publishing Limited

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