Greek Pasta – While cooking pasta, wash, drain and tear spinach into pieces. Mix with chopped tomato, crumbled feta, kalamata olives and torn mint or basil leaves. When pasta is done, toss with spinach mixture, and coat with balsamic vinegar and olive oil. Salt & Pepper to taste.
I usually use 1 cup cooked pasta, 2 t olive oil, 1 oz feta, a good splash of balsamic and gobs of tomatoes and spinach per person. I don’t like olives (I know, I know) so I leave them out of mine but if I were going to use them I would use *whatever* a serving size is. (If made this way, the points are:
5 – Brown rice pasta (I don’t know how many points wheat pasta is. Sorry!)
2 – olive oil
3 – full fat feta cheese
0 – vegetables & balsamic