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Feta & olive pasta

Feta & olive pasta


You can enjoy this tasty Greek-influenced dish straight from the pan or cold for lunch the next day

  • Feeds 4 Feeds 4
  • Ready in 15 minutes

Each serving contains

  • Energy
    1916kj 456kcal
  • Fat
    Med 23%
  • Saturates
    Med 29%
  • Sugar
    Low 6%
  • Salt
    Med 19%

% of adult’s reference intake | Carbohydrates per serving : 60g

Bring Co-op to your front door

Big Bag Option


  • 300g Co-op penne pasta
  • 1 tbsp Co-op olive oil
  • 400g pack Co-op courgettes, halved lengthways, then sliced
  • 2 garlic cloves, thinly sliced
  • 1 tbsp dried oregano
  • 100g drained Co-op pitted black hojiblanca olives in brine, chopped
  • 250g pack Co-op Irresistible vine ripened baby plum tomatoes, quartered
  • 70g pack Co-op wild rocket
  • 100g Co-op Greek Feta cheese, crumbled


  1. Cook the pasta according to the pack instructions
  2. While it’s cooking, heat the oil in a large frying pan and cook the courgette over a high heat for 3-4 mins to soften
  3. Stir in the garlic, oregano and olives, then cook for another minute
  4. Turn the heat down slightly, add the tomato quarters and season, then cook for another few minutes, until they’ve softened
  5. Once the pasta is cooked, drain and add to the frying pan
  6. Remove from the heat and toss through the rocket. Divide between plates and crumble over the Feta to serve