Based on a meal I had at a pub in Princeton
| 12 | oz penne pasta |
| 8 | oz feta cheese |
| 2 | cups tomatoes, grape |
| 10 | oz spinach |
| 2 | tablespoons olive oil |
| 1 | tablespoon shallots |
| 3 | cloves garlic |
| 1/2 | teaspoon salt |
| 1 | teaspoon pepper |
- Cook pasta according to directions on box to al dente
- Cook garlic and shallots with one tablespoon of olive oil for about one minute.
- Add tomatoes and cook until they start to open, about 2 minutes.
- Add spinach and about 1/2 cup water, cover until spinach is wilted.
- Uncover and cook off water, transfer to separate bowl with pasta.
- Add second tablespoon, salt, and feta to bowl, toss, and serve.
Pasta, Main Dish
| Nutrition Facts | ||||||
Serving Size 199.9g |
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Amount Per Serving |
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Calories 327 Calories from Fat
127 |
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% Daily Value* |
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Total Fat
14.1g 22%
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Saturated Fat
6.4g 32%
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Trans Fat
0.0g |
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Cholesterol
75mg 25%
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Sodium
671mg 28%
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Total Carbohydrates
37.2g 12%
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Dietary Fiber
1.7g 7%
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Sugars
3.0g |
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Protein
13.7g
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Fat
Protein
Carbs
Alcohol
Other
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Good points |
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