Penne-Pepper Pasta


Serves: 6
Total Calories: 293

Ingredients

2 1/2 cups penne pasta, cooked
1 cup roasted red pepper, cut into strips
1/2 cup pitted Kalamata olives
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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

Directions:

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.


More Recipes from the Summer In the Country Cookbook:
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Cheryl’s Corn Fritters
Country Fried Green Tomatoes
Jalapeño-Cilantro Dressing
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Tangy Watermelon Salad
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Mom’s Squash Casserole
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Lemon-Lime Slush
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Scrumptious Summer Salad
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Basil-Tomato Tart
Stuffed Eggplant Boats
Laurie’s Stuffed Peppers
Dennis Family Broccoli Casserole
Skillet-Toasted Corn Salad
Mom’s Yummy Cornbread Salad
Tangy Tomato Aspic Salad
Best Friends’ Greek Pasta
Santa Fe Grilled Veggie Pizzas
Golden Zucchini Patties
Kit’s Herbed Bread
Homemade Tomato Soup
Summer in a Bowl
Summer Spinach Salad with Feta
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