Saturday, February 27, 2010

It's all Greek to me


To be honest, I'm not sure if this is technically Greek.  Feta is Greek, right?  I'm just gonna roll with it.  Also note, this picture was taken on my messy computer desk with my iPhone camera, I apologize.  =P

I wasn't sure what to make for dinner tonight, but since I have some leftover feta cheese from the quiche the other night, I wanted to use some more of it.  Prof. Peanutbutter loves the classic Italian appetizer of tomatoes, olive oil, basil, and mozzarella, but he's also a big fan of feta.  I figured I'd combine those flavors into a tasty pasta dish.

Tomato and Feta Pasta

8 oz. Whole Wheat Spaghetti
2 large whole Red Ripe Tomatoes, diced
1/2 cup Spinach, choppped
1/4 cup Olive Oil
1/2 cup Reduced Fat Feta Cheese
1 tbsp. Basil
1 tsp. Onion powder

1. Cook spaghetti according to package directions.
2. Drain and return to pot.
3. Over very low heat, add all other ingredients and stir.

To be fair, this wasn't the healthiest meal.  It probably should have been four servings (as I used four servings of pasta) but we were STARVING.  Next time I may reduce the olive oil and maybe add some chicken to make it more filling.  But it was GOOD.  I put in the spinach to add more veggies.  Prof. Peanutbutter hardly noticed it.

Chef Shorty: 4.5 noms
Prof. Peanutbutter: 4.5 noms


1 comment:

  1. I can't imagine 2oz of pasta being an entire meal, unless you serve something with it. To me it's a relatively healthy dish as a main meal and I would just watch my calories and fat during the rest of the day so as not to go over.

    I'm so jealous of your cooking skills!