Greek Fettuccine

Ingredients

• Salt

  Table

  ⅜ dash or 0.1g

• Whole wheat pasta

  Dry

  6 oz or 170g

• Tomatoes

  Red, ripe, raw, year round average

  ⁹⁄₁₆ cup, chopped or sliced or 101g

• Pepper

  Spices, black

  ⅜ dash or 0.04g

• Olives

  Ripe, canned (small-extra large)

  ⅛ cup or 13g

• Spearmint

  Fresh

  ⅜ tbsp or 2g

• Feta cheese

  ⁵⁄₁₆ cup, crumbled or 42g

• Olive oil

  Salad or cooking

  ¾ tbsp or 10g

Directions

1. Chop tomatoes, mint, and olives, if desired.
2. 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.
3. Add the olive oil, 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.
4. Place the fettuccine into a serving bowl, and toss with the tomato mixture. Season to taste with salt and black pepper.