Pasta with Olives and Feta
Pasta with Olives and Feta brings together tender whole-wheat spaghetti with garlicky sautéed mushrooms and zucchini for a balanced, flavorful bite. Briny black olives contrast with creamy, tangy feta, creating a satisfying, Mediterranean-inspired bowl. Serve this for a quick weeknight dinner or a light lunch when you’re craving something bright and comforting.
- Prep15 mins
- Cook20 mins
- Serves4
- DifficultyEasy
- 1
Bring a large pot of lightly salted water to a boil. Add the spaghetti and cook for 8 to 10 minutes, or until slightly firm; drain.
- 2
Heat the olive oil in a skillet over medium heat, and cook the garlic for 2 minutes. Stir in the mushrooms and zucchini. Season with oregano, salt, and pepper. Add the olives, and cook until warmed through. Add the pasta to the skillet, toss to coat, and keep cooking for about 2 minutes. Top with the feta cheese to serve.
- Calories 359.27 kcal Moderate
- Protein 10.99 g Good Source
- Carbs 60.81 g Moderate
- Total Fat 7.94 g Moderate
- Saturated Fat 1.79 g Moderate
- Trans Fat 0.0 g Low Source
- Cholesterol 5.03 mg Low Source
- Sodium 267.0 mg Moderate
- Fiber 5.16 g Moderate
- Sugar 3.42 g Moderate
- Added Sugar 0.05 g Low Source
- Calcium 272.19 mg Good Source
- Iron 2.86 mg Moderate
- Potassium 337.42 mg Low Source
- Vitamin A 25.17 mcg_rae Low Source
- Vitamin C 30.81 mg Good Source
- Vitamin D 0.27 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Milk 🥛
- Wheat 🌾
- Gluten