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Picture of Campanelle with Tomatoes and Feta
mediterranean greek lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 2278 kcal 114 %
  • Fat 129 g 199 %
  • Saturated 39 g 193 %
  • Carbs 218 g 73 %
  • Fiber 19 g 78 %
  • Protein 69 g 137 %
  • Cholesterol 177 mg 59 %
  • Sodium 2355 mg 98 %
  • Calcium 1348 mg 135 %
  • Magnesium 299 mg 71 %
  • Potassium 2859 mg 61 %
  • Iron 10 mg 53 %
  • Zinc 11 mg 100 %
  • Phosphorus 1363 mg 195 %
  • Vitamin A 687 µg 76 %
  • Vitamin C 127 mg 141 %
  • Thiamin (B1) 1 mg 73 %
  • Riboflavin (B2) 2 mg 163 %
  • Niacin (B3) 11 mg 66 %
  • Vitamin B6 2 mg 154 %
  • Folate equivalent (total) 360 µg 90 %
  • Vitamin B12 3 µg 140 %
  • Vitamin D 1 µg 5 %
  • Vitamin E 17 mg 112 %
  • Vitamin K 412 µg 343 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Campanelle with Tomatoes and Feta

Ingredients

  • 8 ounces campanelle (trumpet-shaped pasta) or fusilli (spiral-shaped pasta)
  • 6 tablespoons extra-virgin olive oil, divided
  • 6 green onions, chopped (about 1 cup)
  • 3 large garlic cloves, minced
  • 1 pint whole cherry tomatoes
  • 1 pint whole grape tomatoes
  • 5 cups (loosely packed) arugula
  • 1 1/2 cups crumbled feta cheese (about 7 ounces)

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