Pasta with Kalamata Olives, Feta & Pine Nuts

My husband and I have been in love with the combination of Mediterranean flavors lately. We keep looking for new ways to incorporate Feta cheese and Kalamata olives into as many dishes as we can. If you’ve got some suggestions, we’d love to hear them!!

When I was making some simple, lightly seasoned chicken breasts last week, I knew I’d need to boost the flavor-quotient of the whole meal by making a bolder side dish. As I looked through the fridge hoping for some inspiration, my eyes landed on those 2 ingredients and I got to brainstorming. I started tossing ingredients into a skillet and within minutes, I couldn’t wait to dig in. And fortunately, the rest of the family was pretty happy to dig in too. I’ll admit that 2 of the 5 kids chose to pick out their olives, but all in all, I’d call this one a winner! Although it comes together very quickly, it’s full of great flavor. It could definitely work as a meal on its own too.

Pasta with Kalamata Olives, Feta & Pine Nuts

  • 1 lb.  pasta (any shape will work, but tubular or elbow is great because the noodles fill up with all that goodness!)
  • 1 t. olive oil
  • 2 cloves garlic, diced
  • 1/8 t. crushed red pepper flakes
  • 1 can diced tomatoes
  • 1 lb. frozen broccoli
  • 1/2 c. sliced Kalamata olives
  • 1/2 t. salt
  • 1/2 t. black pepper
  • 1/4 t. thyme
  • 1/4 c. pine nuts
  • 1/2 c. crumbled Feta cheese

1. Cook pasta according to directions. Meanwhile, heat olive oil in a large skillet. Add garlic and crushed red pepper flakes. Cook for 2 minutes then stir in tomatoes, broccoli, olives, salt, pepper and thyme. Cook over low heat for 10 minutes. Add pine nuts.

2. Stir cooked, drained pasta into the skillet. Top with Feta and serve immediately. Enjoy!

4 thoughts on “Pasta with Kalamata Olives, Feta & Pine Nuts

  1. Greek Chicken

    Mix: 3/4 tsp. oregano, 1/2 tsp. cumin, 1/4 tsp. paprika, 1/4 tsp. pepper & 1 tsp. dried minced garlic & salt, sprinkle & rub on 1 lb. skinless/boneless chicken breast & let sit all day in refrigerator or marinate over night. Then in a skillet cook the seasoned chicken in olive oil – take out & keep warm. In same skillet add 1 T of butter, 1/4 C of cream or evaporated milk, 1 can of artichoke hearts, 1 small jar or roasted red peppers (usually have to cut those up), & 1 small can of black olives. When thoroughly heated, add cooked chicken and top with feta cheese.

    This is great as is, or serve on top of cooked penne.

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