Mediterranean Penne

Name: Mediterranean Penne
Ingredients: 10 ounces penne (I always use Whole Wheat if possible); 3 tablespoons olive oil; 1 -2 medium onion, halved & sliced in thin wedges (depending on your love of onions); 3 medium bell peppers, halved & sliced in thin wedges (preferably 1 red, 1 orange & 1 green); 2 -4 garlic cloves, minced (depending on your love of garlic); 2 teaspoons dried Italian herb seasoning; 1 (14 ounce) can kalamata olives, pittted, sliced in half; 10 -12 pieces sun-dried tomatoes packed in oil, sliced thin; 14 ounces feta (cubed or crumbled into 1/4 inch pieces); fresh ground pepper, to taste; freshly grated parmesan cheese

11 ingredients

7 steps

Ingredients

10 ounces penne (I always use Whole Wheat if possible)
3 tablespoons olive oil
1 -2 medium onion, halved & sliced in thin wedges (depending on your love of onions)
3 medium bell peppers, halved & sliced in thin wedges (preferably 1 red, 1 orange & 1 green)
2 -4 garlic cloves, minced (depending on your love of garlic)
2 teaspoons dried Italian herb seasoning
1 (14 ounce) can kalamata olives, pittted, sliced in half
10 -12 pieces sun-dried tomatoes packed in oil, sliced thin
14 ounces feta (cubed or crumbled into 1/4 inch pieces)
fresh ground pepper, to taste
freshly grated parmesan cheese

Directions

1

In a large pot, cook penne according to package directions.
2

(I sometimes like to add vegetable boullion to the water during cooking to give the penne a little extra flavor); Drain and set aside.
3

In a large wok style pan combine onions, peppers, garlic and Italian herbs with olive oil and sautee until tender crisp, about 10 to 12 minutes.
4

Mix in the kalamata olives and sundried tomatoes, cook another 2 minutes, or until heated through.
5

Add the cooked penne, feta and freshly ground black pepper to the pan and toss gently to mix.
6

Cook an additional 2 to 3 minutes, or until feta begins to melt.
7

Top each serving with freshly grated Parmesan cheese.