Penne-Pepper Pasta

Serves: 6
Total Calories: 293


2 1/2 cups penne pasta, cooked
1 cup roasted red pepper, cut into strips
1/2 cup pitted Kalamata olives
Yogurt-Herb Sauce:
1 cup baby spinach
1/2 cup plain yogurt
1/2 cup crumbled feta
1/2 cup fresh parsley
3 tablespoons fresh oregano
2 tablespoons fresh mint
2 tablespoons lemon juice
1 teaspoon honey
salt and pepper to taste
1/4 cup olive oil


Prepare pasta according to package directions; drain. Toss pasta with pepper, olives, and sauce to taste. Serve hot or cold.

Yogurt-Herb Sauce:
Combine all ingredients except oil in a food processor; process until finely chopped. Add oil; process until smooth.

Tip: If friends are visiting and your flower garden hasn’t popped into bloom just yet, pick up flowers from the farmers’ market. Tucked into jelly jars, shortly snipped blossoms look oh-so sweet.

Nutritional Facts:

Serves: 6
Total Calories: 293
Calories from Fat: 88

This Penne-Pepper Pasta recipe is from the Summer In the Country Cookbook. Download this Cookbook today.

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