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[Obesity Discussion]

PASTA WITH BASIL AND FETA CHEESE

Servings: 2
Prep time: 0:10:00
Bake/Cook time: 0:10:00

Calories: 792
Fat: 44 grams
Protein: 70 grams
Carbohydrates: 33 grams
Fiber: 17 grams
Net Carbs: 16 grams
8 ounces Atkins Pasta Cuts Rotini
2 tablespoons olive oil, divided
1 cup cherry or grape tomatoes, halved
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 tablespoon freshly squeezed lemon juice
1 teaspoon grated lemon zest
1/2 cup black olives, halved and pitted
4 ounces mushrooms, thinly sliced
1/2 cup loosely packed basil, chopped
3 green onions, green and white parts thinly sliced
4 ounces feta cheese, crumbled
1. Prepare pasta according to package directions. Reserve
cup pasta cooking water and drain the rest. Transfer
pasta to a large bowl and toss with 1 tablespoon of the
oil.
2. While pasta is cooking, toss tomatoes, salt, pepper,
remaining oil, lemon juice and lemon zest to combine.
Set aside.
3. When pasta is at room temperature, add reserved
tomato mixture, olives, mushrooms, basil, green onions,
feta and reserved pasta water, cup at a time if needed,
gently tossing to combine. Serve at room temperature.
Greek feta cheese is better known, but French fetas tend to be
creamier in texture and a little less salty. Both types are
deliciousits a matter of personal preference. This recipe serves
two as a main dish or four as a side.

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