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Greek Pasta Toss

3 | 2 Reviews
Total Time:Prep/Total Time: 30 min.

By Taste Of Home Editorial Team

Recipe by Terri Gilson, Calgary, Alberta

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Feb. 08, 2022

My husband and I developed this bright pasta dish by tossing in favorite Greek ingredients like olives, feta cheese and sun-dried tomatoes. Try it with shrimp or chicken, too! —Terri Gilson, Calgary, AB

TEST KITCHEN APPROVED

Greek Pasta Toss

3 | 2 Reviews Add your review
Yield:4 servings
Prep:10 min
Cook:20 min
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Ingredients

  • 3 cups uncooked whole wheat spiral pasta (about 7 ounces)
  • 3/4 pound Italian turkey sausage links, casings removed
  • 2 garlic cloves, minced
  • 4 ounces fresh baby spinach (about 5 cups)
  • 1/2 cup Greek olives, halved
  • 1/3 cup julienned oil-packed sun-dried tomatoes, drained and chopped
  • 1/4 cup crumbled feta cheese
  • Lemon wedges, optional
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Directions

  1. In a 6-qt. stockpot, cook pasta according to package directions; drain and return to pot.
  2. Meanwhile, in a large skillet, cook and coarsely crumble sausage over medium-high heat until no longer pink, 4-6 minutes. Add garlic; cook and stir 1 minute. Add to pasta.
  3. Stir in spinach, olives and tomatoes; heat through, allowing spinach to wilt slightly. Stir in cheese. If desired, serve with lemon wedges.

Nutrition Facts

2 cups: 335 calories, 13g fat (3g saturated fat), 35mg cholesterol, 742mg sodium, 36g carbohydrate (1g sugars, 6g fiber), 19g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 2 fat, 1 vegetable.
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