15 Minute Greek Pasta
Prep Time: 15 Mins | Serves 10
15 Minute Greek Pasta
This Greek Pasta is filled with equal parts al dente pasta and Mediterranean veggies - tossed in a creamy, light, feta and herb sauce.
It takes just over 15 minutes from start to finish and is a hearty vegetarian dinner that is perfect for Meatless Monday or any family dinner!
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INGREDIENTS
450g Olympian Fettucine egg pasta, cooked until al dente (save ½ a cup of pasta water!)
2 tablespoon olive oil
12 cloves garlic, thinly sliced
2 teaspoon Olympian dried oregano
2 teaspoon dried thyme
454 grams. feta cheese
237 ml heavy cream
237 ml pasta water
596 grams grape tomatoes, halved
2 (15 oz.) can quartered artichoke hearts, drained
2 (4.8 oz.) jar ripe olives
Garnish
fresh chopped parsley
grated Parmesan
crumbled feta
METHOD
Heat olive oil in a large pot over medium heat.
Add garlic, oregano, and thyme along with a pinch of salt and pepper. Cook for 1 minute, stirring frequently.
Add feta cheese and heavy cream to the pan. Reduce heat to medium-low and stir for about 2-3 minutes or until the feta mostly melts and creates a sauce.
Add pasta and half the pasta water to the pan and toss until pasta is evenly coated. Add more pasta water as needed.
Add tomato, artichoke hearts, and olives to the pan. Season to taste with salt and pepper.
Stir to combine and cook for about a minute or until everything is warmed through
Garnish with parsley, Parmesan, and enjoy!
