Monday, May 7, 2012

Sunday Dinner 5.6.12

Lemony Greek Pasta with Feta and White Beans

This is something my mom used to make a lot.  It's really easy and super yummy.  It's also super filling and the ingredients are so basic.  And it makes a ton.  There will definitely be leftovers.

What you're gonna need:

8 oz bowtie pasta
1/2 red onion, cut into thin strips
1 green bell pepper, chopped to about 1/2 and inch
5 cloves garlic, minced
1/4 tsp dried thyme
1/4 tsp dried rosemary
1/2 tsp dried marjoram
1 15 oz can diced tomatoes, drained
1 15 oz can white beans, drained and rinsed
1 cup crumbled feta cheese
2 tbs lemon juice and the zest of one large lemon
Olive oil, salt, and pepper (duh)

As always, I am the sparkling example of being prepared (sarcasm) so I forgot the bell pepper.  Also, I couldn't find marjoram at the grocery store, but I couldn't taste the difference without it.  I also used penne instead of bowties because that is what I had.

Onto the cooking!

Cook your pasta.
Heat olive oil in a skillet.  Saute onion and garlic for about 5 minutes.  Add green pepper and spices and cook for 2 minutes



Add beans and tomatoes and cook for 2 minutes



Remove from heat and let cool for a few minutes.  Then stir in the lemon juice and zest, salt and pepper to taste, and the feta cheese.



Then toss with the pasta.


So easy.  And economical.  Enjoy those leftovers!

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