Greek Isles Fettuccine Recipe

Greek Isles Fettuccine Recipe

Need a getaway? Here’s your vacation in a bowl.

Servings: 8 people

1 box fettuccine
½ cup extra virgin olive oil
1 sprig rosemary
½ cup shallot, thinly sliced
6 cloves garlic, sliced
1 ½ cherry tomatoes, rinsed, tops taken off
1 jar tomato basil sauce
1 cup Kalamata olives, pitted, cut in halves
8 oz. non-fat Greek yogurt
2 oz. feta cheese, finely crumbled
1 tablespoon fresh lemon juice
1 cup cucumber, seeded and diced
1 teaspoon oregano, fresh, chopped
1 tablespoon parsley, fresh, chopped
1 teaspoon black pepper, fresh ground
8 leaves fresh basil, chiffonade cut 

1. Preheat oven to 325°F
2. Bring a large pot of water to a boil; cook the pasta according to the directions, drain
3. In a shallow skillet heat olive oil on low heat; add shallot, garlic, and tomatoes; put in oven and cook for 30 minutes
4. In the meantime, mix Greek yogurt, feta cheese, lemon juice, cucumber, herbs and black pepper
5. Remove skillet from oven add olives, tomato sauce and cook over medium heat until warm; toss in pasta
6. Portion into 8 bowls and top with a dollop of Greek yogurt sauce and a sprinkle of basil

Photo Credit: Lou Manna

Calories: 431 Total Fat: 17.3g Total Carb: 61g Protein: 11.6g

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