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Creamy Greek Pasta

Prep Time: 15 minutes 

Cook Time: 10 minutes

Servings: 4



14 large Crepini® Egg Wraps with (Cauliflower or Gluten-Free Grains)
4 ounces cream cheese
½ cup half & half
2 ounces (½ cup) crumbled Feta cheese
½ teaspoon garlic powder
¼ teaspoon red pepper flakes
¼ teaspoons ground black pepper
1 tablespoon lemon juice


For Finishing 

1 cup cherry tomatoes, halved
½ cup English cucumber, diced
¼ cup red onion, diced
¼ cup pitted Kalamata olives, halved
3 tablespoons fresh dill, chopped



    1. Cut Crepinis into ¼-inch pasta like slices. Separate the slices and set aside. 
    2. To a large non-stick skillet over medium heat, add the cream cheese, half & half, feta cheese, garlic powder, red pepper flakes, and ground black pepper to the pan. 
    3. Cook until cheese has melted, stirring continually with a spatula. 
    4. Stir in the lemon juice.
    5. Stir in the tomatoes, cucumber, onion, olives and dill.
    6. Add Crepini pasta to the pan. Gently toss to combine and let warm through, about 2 minutes. Serve warm. 



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