Pasta Macedonia
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2small onions or 1 large, coarsely chopped
- ¼pound butter
- 1pound mezzania, thin tubular pasta, cooked and drained
- 16ounces sour cream
- 1½cups crumbled feta cheese
- 12ripe calamata olives, pitted and sliced
- ½cup finely grated Pardo or Parmesan cheese
- Salt and freshly ground black pepper to taste
- 1pound fresh spinach, steamed
- Additional feta cheese
Nutritional analysis per serving (4 servings)
1119 calories; 65 grams fat; 40 grams saturated fat; 1 gram trans fat; 17 grams monounsaturated fat; 3 grams polyunsaturated fat; 100 grams carbohydrates; 7 grams dietary fiber; 11 grams sugars; 36 grams protein; 1138 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Sautee the onions over medium heat until translucent.
- Step 2
Mix together the pasta, sour cream, onion, feta, olives and ½ cup cheese. Season with salt and freshly ground black pepper. Place in serving bowl.
- Step 3
Top with spinach and additional cheese.
Private Notes
Comments
I can't believe I am the first one to comment on this plush, luscious pasta! I imagine people were scared off by the pound of sour cream plus the entire stick of butter? I considered using less butter, but ultimately just removed the cooked onions from the buttery skillet with a slotted spoon. It was a bit like eating pierogi minus the potato. Very rich, very delicious, quite easy, entirely bliss-inducing.
This was very delicious. Used a little less butter and sour cream. Served with grilled shrimp. Stirred in the leftover shrimp marinade (olive oil, lemon zest, oregano, chili flakes, flake salt)
I can't believe I am the first one to comment on this plush, luscious pasta! I imagine people were scared off by the pound of sour cream plus the entire stick of butter? I considered using less butter, but ultimately just removed the cooked onions from the buttery skillet with a slotted spoon. It was a bit like eating pierogi minus the potato. Very rich, very delicious, quite easy, entirely bliss-inducing.