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Ingredients

1 (16 ounce) package spinach fettuccine pasta 1 ½ cups chopped fresh tomatoes 1 tablespoon chopped fresh mint ¼ cup chopped black olives ¾ cup crumbled feta cheese 1 pinch salt and ground black pepper to taste

Nutrition Info

400.8 calories carbohydrate: 65.2 g cholesterol: 25 mg fat: 9.5 g fiber: 4.3 g protein: 17.5 g saturatedFat: 4.3 g servingSize: - sodium: 650.8 mg sugar: 4.5 g transFat: : - unsaturatedFat: : -

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the fettuccine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
Place the tomatoes, mint, and black olives (if using) into a saucepan over medium-low heat, and bring to a bare simmer. Stir in the feta cheese, and allow to melt slightly.
Place the spinach fettuccine into a serving bowl, and toss with the tomato mixture. Season to taste with salt and black pepper.

4 servings

Spinach fettuccine is served with a quick sauce of tomatoes and feta cheese.