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!
Servings: 10 servings
Equipment
- 1 Pot
Ingredients
- 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
- 1/2 teaspoon salt, to taste
- 3/4 teaspoon pepper, to taste
- 2 springs fresh oregano or substitute with 2 teaspoons dried.
- 1 pound pasta, cooked
- 6 ounces fresh baby spinach
Instructions
- In the slow cooker add the chunk feta cheese in the center. Arrange the tomatoes, garlic and olives around the feta cheese.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
- Drizzle with olive oil, and season with salt and pepper. Place the oregano stem on top.1/4 cup extra virgin olive oil, 1/2 teaspoon salt, to taste, 3/4 teaspoon pepper, to taste, 2 springs fresh oregano
- Cover, and cook on high for 1 1/2 hours.
- Cook pasta according to package instructions. Drain, reserving 1 cup of the pasta water.1 pound pasta, cooked
- 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.6 ounces fresh baby spinach
- Serve warm.
Nutrition
Serving: 1serving | 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
