I made this Greek-inspired pasta dish to satisfy a craving for olives and feta cheese. I sometimes add artichokes or spinach for variation.
56 people made this
1/2 (500g) pack wholewheat spaghetti
1 tablespoon olive oil
2 cloves garlic, minced
1 punnet crimini mushrooms, sliced
2 small courgettes, sliced
dried oregano to taste
salt and freshly ground black pepper to taste
12 Kalamata olives, pitted and sliced
50g (2 oz) feta cheese, crumbled
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Method Prep:15min › Cook:20min › Ready in:35min
Cook spaghetti according to package instructions; drain.
Heat the olive oil in a frying pan over medium heat, and sauté the garlic 2 minutes. Mix in mushrooms and courgette. Season with oregano, salt and pepper. Stir in olives, and cook until heated through. Place pasta in the frying pan, toss to coat, and continue cooking about 2 minutes. Toss with feta cheese to serve.
Wholewheat pasta is a good source of complex carbohydrate and has a low GI value.