Thursday, September 11, 2008

Tomato Feta Penne

Serves: 4

8 oz. uncooked penne pasta
1 T. oil
2 cloves garlic, minced
1 can (14.5 oz) diced tomatoes, undrained or 4 medium fresh tomatoes, diced
1-2 T. dried basil
1/4 tsp. salt
1/3 c. feta cheese

Cook pasta according to package directions. Meanwhile, in a small skillet saute minced garlic in oil 2-3 minutes. Add the tomatoes, basil and salt; cook and stir for 5 minutes. Drain pasta, return pasta to pot and add tomato mixture. Stir in cheese; heat through.

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Tips: This dish has a lot of flavor and is a great way to use tomatoes from your garden if it's the right time of year. It can be used as a fancy side dish or as a main dish. If you prefer meat in your main dishes, just add hot, cooked chicken when you stir the tomato mixture into the pasta. I also shared this recipe at Breastfeeding Moms Unite's Vegetarian Foodie Friday & Life as MOM's Ultimate Recipe Swap.

Adapted from Taste of Home's 2003 Quick Cooking Annual Recipes


Melodie said...

This sounds so simple and delicious! Thanks for linking up at Vegetarian Foodie Fridays!

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