This fresh meal packs all the flavour of Greek salad into a hearty pasta. Be sure to keep some of the cooking water before you drain the spaghetti—the starchy liquid helps create a luscious sauce when you stir it into the pasta at the end.
- Prep time 20 minutes
- Total time 20 minutes
Ingredients
Method
In large saucepan of boiling lightly salted water, cook pasta according to package instructions. Reserving 1/2 cup of the cooking liquid, drain. Set aside.
In same pan, heat oil over medium heat; cook garlic, oregano and hot pepper flakes, stirring, until fragrant, about 30 seconds. Add shrimp and red onion; cook, stirring, until shrimp are beginning to turn pink, about 1 minute. Add tomatoes and olives; cook, stirring occasionally, until shrimp are pink and opaque throughout and tomatoes are beginning to soften, about 2 minutes.
Stir in pasta, parsley and reserved cooking liquid; cook for 1 minute. Top with feta.
Makes 4 to 6 servings.
Nutritional facts Per each of 6 servings: about
- Fibre 3 g
- Sodium 490 mg
- Sugars 4 g
- Protein 22 g
- Calories 374
- Total fat 10 g
- Potassium 424 mg
- Cholesterol 91 mg
- Saturated fat 2 g
- Total carbohydrate 50 g
%RDI
- Iron 27
- Folate 69
- Calcium 9
- Vitamin A 13
- Vitamin C 27
