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Home > RECIPES > Lunch/Brunch/Dinner > Olive and Feta Pasta

Olive and Feta Pasta

  • 8 ounces uncooked Maine-ly Drizzle Whole Wheat linguine
  • 1 tablespoon Maine-ly Drizzle Wild Mushroom & Sage olive oil
  • 2 cloves garlic, minced
  • 8 ounces crimini mushrooms, sliced
  • 2 small zucchini, sliced
  • dried oregano to taste
  • salt and pepper to taste
  • 12 black olives, pitted and sliced
  • 1 ounce crumbled feta cheese

Bring a large pot of lightly salted water to a boil. Add pasta and cook according to directions or until al dente; drain.
Heat the olive oil in a skillet over medium heat, and saute the garlic 2 minutes. Mix in mushrooms and zucchini. Season with oregano, salt, and pepper. Stir in olives, and cook until heated through. Place pasta in the skillet, toss to coat, and continue cooking about 2 minutes. Top with feta cheese to serve.