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25 minutes
6 servings
Adjust servings
dairy-free
(?)
Has dairy from:
goat cheese
gluten-free
(?)
Has gluten from:
whole wheat pasta
kid friendly
has meat
has pasta
(?)
Has pasta from:
whole wheat pasta
has seafood
mediterranean
vegan
(?)
Not vegan due to:
goat cheese
vegetarian
pescetarian
paleo
(?)
Not paleo due to:
whole wheat pasta
goat cheese
This recipe has no customizations.
 
INGREDIENTS
Amount
Measure
Ingredient
 
12
ounces, weight
 
3
cloves
crushed.
 
1
tbsp
can use avocado oil.
 
12
whole
sliced in half. can use any type of tomato that is preferred (including sun-dried).
 
2
cups
pitted and sliced.
 
1/4
cups
finely chopped.
 
3
tbsp
can use basil - finely chopped.
 
3
ounces, weight
crumbled.
 
1/3
cups
 
 
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PREPARATION
1.
Cook pasta al dente as per package instructions. Drain and set aside.
2.
While pasta is cooking, preheat large deep skillet on medium heat and swirl oil to coat. Add garlic along with tomatoes and cook for a few minutes, stirring occasionally. Sprinkle with a pinch of salt and ground black pepper to taste.
3.
Add olives, cooked pasta, parsley and mint to the skillet with tomatoes; stir to combine. Add goat cheese and pine nuts; stir gently. Taste and adjust salt and pepper to taste if necessary. Serve warm.
NOTES, TIPS, TRICKS, HINTS, ETC:
Refrigerate in a glass airtight container for up to 2 - 3 days.
 
 
NUTRITION
This recipe has the following nutrient totals:
Calories 1477
Protein 12.0 g
Carbohydrates 50.1 g
Iron 1.46 mg
Fiber 0.57 g
Calcium 22.7 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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