This was a quick throw together dinner with things I had in my fridge and pantry. It came together so quick and was so delicious! The hubby loved it, and didn’t even miss the meat!  We had plenty as leftovers too.  We don’t have pasta too often due to the higher carbs, but for when we do have it, this will be my quick go-to meal!

15-Minute Greek Pasta (gluten free)

Makes 8 servings

1 – 16 oz package brown rice spaghetti (I used Tinkyada Brown Rice Pasta). Could also use whole wheat pasta for higher fiber (not gluten free)
1 – 28 oz can plum tomatoes
1 medium onion, chopped
1 cup frozen kale (I used Cookin’ Greens, their frozen kale) spinach would work too. If you use fresh, chop, and double the amount
2 cloves garlic, grated or minced
1/4 cup black kalamata olives, chopped
1/2 cup light feta cheese
Pepper, to taste

Cook pasta according to package directions.  In a skillet sprayed with cooking spray, cook the onions until almost soft (5-6 minutes).  Add in the garlic, olives and kale and cook for a couple minutes.  Add entire can of tomatoes and break up the tomato into smaller pieces with a masher or wooden spoon.  Cook until it begins to boil.  Add feta cheese, then hot drained pasta and toss together for a couple minutes until combined. Serve with fresh ground pepper.

Nutrition (per serving)  Calories: 262  Fat: 3.8g   Carbs: 49g   Fiber: 4g   Sugars: 3g   Sodium:  254mg   Protein: 7.4g

* I forgot to measure out how many cups it made, but when I make it again, I will edit how much a serving is.