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Greek Isle Pasta


Fresh tomatoes, garlic, onion, Kalamata olives and basil sautéed and served over pasta (white, whole wheat, or gluten-free). Topped with crumbled feta for a light and easy summertime meal. Delicious hot or cold. (stovetop)

15 Minutes Stovetop Calories


(stovetop): IF frozen, thaw completely in fridge. Cook pasta; drain but don’t rinse. Heat a large frypan over medium heat. Empty tomatoes into frypan. Cook, stirring, until tomatoes soften, 5-7 min. (Careful, tomatoes may spray hot juice). Stir in kalamata olives and heat through. Toss pasta with tomato mixture. Toss in feta, sprinkle with pepper and serve. Suggested Sides: A SupperWorks salad.


Pasta (white, whole wheat, or gluten-free), grape tomatoes, feta cheese, red onion, Kalamata olives, IQF basil, oregano, garlic, olive oil, red wine vinegar, crushed red pepper

Nutrition Facts

6 Servings Per Main Dish

Amount Per Serving
Calories 437
Total Fat 16g
Saturated Fat 4g
Cholesterol 17mg
Sodium 323mg
Total Carbohydrate 65g
Fiber 8g
Sugar xxg
Protein 15g
Weight 6 kg
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