Monday, January 23, 2012

Tomatoes, Black Olives, Garlic, and Feta Cheese Linguine

I had the best day today. Oh to be well again! 
I woke up and made breakfast for my daughter. If you didn't see the earlier post, I made her Gluten Free Cinnabon Pancakes. Oh my. I think I will dream about those babies tonight.
I putted around my kitchen for a few more hours prepping meals, making chicken stock, slicing and dicing veggies. Next thing I knew it was lunchtime. Never fear! I just went grocery shopping and my pantry is full. Since I made her such a heavy breakfast, I wanted to go for a light Vegetarian dish for lunch. A little of this, a little of that and lunch was ready. What did I make? 

Tomatoes, Black Olives, Garlic, and Feta Cheese GLUTEN FREE Linguine 
adapted from Food and Wine

1 1/2 pounds Cherry tomatoes sliced into 3rds 
1/2 cup Kalamata or other black olives, pitted 
1/4 pound feta cheese, crumbled 
3 tablespoons drained capers 
3 tablespoons chopped flat-leaf parsley 
1/4 teaspoon salt 
1/4 teaspoon fresh-ground black pepper 
1 package 8oz quinoa linguine 
6 tablespoons olive oil 
3 cloves garlic, minced

In a large  bowl, combine the tomatoes, olives, feta, capers, parsley, salt, and pepper. 

In a large pot of boiling, salted water, cook the spaghetti until just done, 9 minutes. Drain.
 Meanwhile, in a medium frying pan, heat the olive oil over moderately low heat. Add the garlic and cook, stirring, for 1 minute. Add the cooked pasta and the garlic oil to the tomato mixture and toss. 

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