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🍝 Penne with Feta, Tomatoes, and Arugula

658 kcal · 30 min · 4 servings

Ingredients

• 500 g Penne
• salt
• 100 g green olives (pitted)
• 250 g cherry tomatoes
• 200 g sheep's milk cheese
• 2 handfuls arugula
• 4 garlic cloves
• 1 tbsp olive oil
• white pepper

Instructions

1. 1. Boil water in a large pot and add some salt.
2. 2. Add the penne pasta to the boiling water.
3. 3. Cook the pasta until it is al dente (firm to the bite).
4. 4. Drain the olives.
5. 5. Wash the tomatoes thoroughly.
6. 6. Cut the tomatoes in half.
7. 7. Crumble the feta cheese with your hands.
8. 8. Inspect the arugula for damage or wilted leaves.
9. 9. Wash the arugula.
10. 10. Spin the arugula dry.
11. 11. Peel the garlic.
12. 12. Heat oil in a large pan.
13. 13. Fry the garlic over medium heat.
14. 14. Fry the garlic for 3 to 4 minutes until light brown.
15. 15. Drain the pasta.
16. 16. Add the pasta to the pan with the garlic.
17. 17. Add the olives to the pan.
18. 18. Add the tomatoes to the pan.
19. 19. Toss everything well to mix.
20. 20. Remove the pan from the heat.
21. 21. Add the arugula to the pan.
22. 22. Add the feta to the pan.
23. 23. Gently mix the arugula and feta into the pasta.
24. 24. Season with salt and pepper to taste.
25. 25. Serve the dish immediately.

Nutrition per serving

• kcal: 658
• Protein: 25 g · Fett/Fat: 20 g · Carbs: 92 g