Last night was Greek night, and, also improvise night. Those that follow my blog will remember the recipe for Lemon Oregano Chicken I posted. Last night we had Lemon Oregano Flank Steak. I was originally planning on making roasted potatoes but realized after getting home that we had none. What to make now? A quick look in the pantry and I thought pasta was the answer for a side. We had some left over roasted tomatoes from pizza night and feta cheese in the refrigerator. I had my answer. The following recipe couldn't be any easier and was so good that had more this morning for breakfast along with a dish full as I am typing this!
Greek Pasta (serves 4)
1/2 pound rotini or bowtie pasta
1 cup roasted tomatoes; chopped
1/2 cup feta cheese; cubed
2 green onions; chopped
2 tablespoons butter
2 tablespoons olive oil
1 teaspoon Greek seasoning mix (Cavendar's All Purpose Greek Seasoning)
1. Boil pasta as directed on package until al dente. Drain.
2. Add pasta back to the pot and next 5 ingredients.
3. Add Greek seasoning mix to taste.
4. Serve warm.
Feel free to substitute or add other ingredients, such as black olives, chicken, etc.