Pasta Macedonia

Ingredients

• 2 small onions or 1 large, coarsely chopped
• ¼ pound butter
• 1 pound mezzania, thin tubular pasta, cooked and drained
• 16 ounces sour cream
• 1 ½ cups crumbled feta cheese
• 12 ripe calamata olives, pitted and sliced
• ½ cup finely grated Pardo or Parmesan cheese
• Salt and freshly ground black pepper to taste
• 1 pound fresh spinach, steamed
• Additional feta cheese

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    1096 calories; 64 grams fat; 38 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 3 grams polyunsaturated fat; 98 grams carbohydrates; 6 grams dietary fiber; 10 grams sugars; 34 grams protein; 179 milligrams cholesterol; 924 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings as main course

Preparation

1. Sautee the onions over medium heat until translucent.
2. Mix together the pasta, sour cream, onion, feta, olives and 1/2 cup cheese. Season with salt and freshly ground black pepper. Place in serving bowl.
3. Top with spinach and additional cheese.

10 minutes