Tuesday, May 7, 2013

Lemon, Tomato, and Feta Pasta - Twenty Minute Tuesday

I love having a few recipes in our menu plan that take no time at all to put together. Something that takes twenty minutes or less, it usually means it'll be pasta, but there are so many options that pasta never seems to get boring.  I also love that the ingredients are always in my pantry or refrigerator so I don't have to shop at all, it makes it great for those "just need to get to payday" days, we all know we have them, and it helps to have a plan.  Next time you find yourself in need of a quick meal give this one a try, both of my girls gave it two thumbs up.

Lemon, Tomato, and Feta Pasta
Serves 4
1 lb curly pasta, such as rotini or fusilli
1 tbsp olive oil
1/2 medium onion, chopped
1 clove garlic, minced
1 can petite diced tomatoes
pinch of cayenne pepper
Salt and fresh ground black pepper to taste
1 tsp dried oregano
1 tbsp dried basil
Juice of 1 lemon
6 ozs feta cheese, crumbled

Bring a large pot of heavily salted water to a boil.  Add the pasta and stir a few times to ensure that the pasta does not stick to itself.  Cook according to package directions.

Meanwhile, heat the olive oil in a medium skillet over medium-high heat and cook the onion in the oil until softened, about 2 minutes.  Add the garlic and tomatoes and cook until the tomatoes bubble vigorously, about 4 minutes.  Season with cayenne, salt, pepper, oregano, and basil. Simmer for a few minutes.  Remove from the heat and add the lemon juice.

Drain the pasta and toss it with the sauce and feta in a serving bowl.  Serve immediately.

1 comment:

  1. Oooh. Keep the 20 minute recipes coming! That's my style!


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