Slow Cooker Tomato and Feta Pasta Recipe
The easiest comfort food you'll ever make, this Slow Cooker Tomato and Feta Pasta Recipe comes together in less than 2 hours!
- 8 ounce chunk feta cheese
- 2 cups cherry tomatoes
- 4 cloves peeled garlic
- 1/2 cup kalamata olives, pitted
- 1/2 cup green olives, pitted
- 1/4 cup extra virgin olive oil
- 2 springs fresh oregano (or substitute with 2 teaspoons dried.)
- 1/2 teaspoon salt, to taste
- 3/4 teaspoon pepper, to taste
- 1 pound pasta, cooked
- 6 ounces fresh baby spinach
In the slow cooker add the chunk feta cheese in the center. Arrange the tomatoes, garlic and olives around the feta cheese.
Drizzle with olive oil, and season with salt and pepper. Place the oregano stem on top.
Cover, and cook on high for 1 1/2 hours.
Cook pasta according to package instructions. Drain, reserving 1 cup of the pasta water.
Once the tomato and feta mixture is complete, remove the oregano and give everything a good mix. Gently press down the tomatoes to release the juices.
Mix in cooked pasta and fresh spinach, pour in with the reserved pasta water as needed if the noodles seem dry.
Calories: 310kcal | Carbohydrates: 38g | Protein: 10g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 20mg | Sodium: 498mg | Potassium: 354mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2960IU | Vitamin C: 15mg | Calcium: 168mg | Iron: 2mg