Greek Tomato Penne Pasta

1. Mix the first six ingredients in a large bowl. set mixture aside.

2. Cook pasta in a large pot of boiling water until just tender but still firm to bite, stirring occasionally.

3. Drain, add hot pasta to the tomato mixture and toss to coat.

4. Season to taste with salt and pepper.

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Nutrient	Quantity
Total fats	53.3867 g
Protein	86.1726 g
Carbohydrates	318.1989 g
Energy	2060.2594 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.6897 g
Water	1088.3996 g
Aspartic acid	4.9717 g
Calcium, Ca	1591.3131 mg
Lutein + zeaxanthin	2992.9266 g
Fiber, total dietary	29.1778 g
Fatty acids, total saturated 22:0	0.0014 g
Carotene, beta	6935.5298 g
Niacin	14.4104 mg
Vitamin A, RAE	867.8245 g
Arginine	3.0904 g
Riboflavin	2.1649 mg
Tocopherol, beta	0.2617 mg
Fatty acids, total polyunsaturated 15:0	0.0014 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.097 g
Glutamic acid	24.4896 g
Sodium, Na	1914.1238 mg
Fatty acids, total saturated 16:1 undifferentiated	0.7889 g
Total lipid (fat)	53.3867 g
Manganese, Mn	4.8308 mg
Fructose	14.3098 g
Proline	8.2853 g
Fatty acids, total saturated 16:0	11.4594 g
Fatty acids, total saturated 8:0	1.0835 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0305 g
Sucrose	1.7552 g
Choline, total	97.3141 mg
Sugars, total	44.0769 g
Serine	4.6969 g
Fatty acids, total saturated 10:0	3.9319 g
Fatty acids, total saturated 18:0	3.1536 g
Vitamin B-6	2.1987 mg
Selenium, Se	249.3385 g
Ash	20.3968 g
Vitamin D	31.752 IU
Fatty acids, total saturated 18:1 undifferentiated	11.1823 g
Pantothenic acid	4.3896 mg
Phenylalanine	4.0709 g
Copper, Cu	1.8397 mg
Betaine	0.9072 mg
Thiamin	1.0953 mg
Retinol	248.0625 g
Methionine	1.333 g
Iron, Fe	14.0762 mg
Carbohydrate, by difference	318.1989 g
Phosphorus, P	1633.6591 mg
Folate, total	319.6179 g
Tocopherol, gamma	4.219 mg
Fatty acids, total saturated 4:0	1.538 g
Lycopene	23341.8911 g
Alanine	3.0555 g
Cholesterol	176.6205 mg
Valine	4.6092 g
Fatty acids, total saturated 18:2 undifferentiated	3.518 g
Glycine	1.9062 g
Carotene, alpha	916.2577 g
Glucose (dextrose)	12.9146 g
Fatty acids, total saturated 14:0	5.4878 g
Zinc, Zn	13.7762 mg
Isoleucine	3.7247 g
Maltose	6.7032 g
Fatty acids, total saturated 12:0	2.3046 g
Fatty acids, total polyunsaturated	4.1829 g
Fatty acids, total saturated 14:1	0.0014 g
Leucine	6.6538 g
Tocotrienol, alpha	0.5353 mg
Vitamin A, IU	13168.3449 IU
Folate, DFE	319.6179 g
Tryptophan	1.0943 g
Vitamin C, total ascorbic acid	169.4145 mg
Phytosterols	95.891 mg
Fatty acids, total polyunsaturated 16:1 c	0.0014 g
Fatty acids, total polyunsaturated 18:1 c	0.5976 g
Fatty acids, total saturated 20:0	0.0014 g
Tocotrienol, beta	0.0342 mg
Fatty acids, total saturated 6:0	1.1371 g
Starch	213.579 g
Tyrosine	2.3024 g
Vitamin B-12	3.3538 g
Vitamin K (phylloquinone)	560.4748 g
Fatty acids, total saturated	31.1375 g
Histidine	2.0285 g
Fatty acids, total monounsaturated	12.4945 g
Threonine	3.2617 g
Folate, food	319.6179 g
Fatty acids, total polyunsaturated 17:0	0.0007 g
Vitamin D (D2 + D3)	0.7938 g
Fatty acids, total polyunsaturated 24:0	0.0014 g
Vitamin D3 (cholecalciferol)	0.7938 g
Vitamin E (alpha-tocopherol)	5.9523 mg
Magnesium, Mg	406.0279 mg
Lysine	3.9861 g
Potassium, K	3573.8034 mg
Cystine	1.1216 g
Fluoride, F	20.8653 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Penne pasta	12 ounces	1268.82	255.3714	5.1642
Extra virgin olive oil	0.25 cup	0	0	0
Tomato	2 lbs	163.2934	35.2895	1.8144
Feta cheese	7 ounces	523.908	8.1166	42.2302
Parsley	6 tablespoons	8.208	1.4432	0.1801
Pepper	0	0	0	0
Green Onion	1 cup	19.17	4.0754	0.3337
dill	0.25 cup	76.86	13.9028	3.6641