MEDITERRANEAN PASTA WITH FETA CHEESE SAUCE
This pasta tastes fresh, creamy, tangy, and full of Greek flavors!
Provided by Emily Bites
Categories Main Course
Time 30m
Number Of Ingredients 18
Steps:
- Bring water to boil in a large pot and cook pasta according to package directions. Drain and place in a large bowl.
- While the water is boiling in step one, bring the oil over medium high heat in a large skillet. Add the garlic, ½ t basil, oregano and rosemary and stir into oil. Cook for about a minute until garlic is fragrant. Add the chicken to the pan and stir to coat chicken with the oil and herbs. Cook for 5-7 minutes until chicken is cooked completely through. Add the chicken and any remaining oil in the pan to the large bowl containing the pasta and toss together. Add the artichokes, sun dried tomatoes, olives, and tablespoon of basil to the pasta and toss again until ingredients are combined and set aside.
- Melt the butter over low heat in a medium saucepan. When butter is melted, add flour and stir together for about one minute. Add the milk in slowly, whisking ingredients together until flour clumps are thoroughly mixed in. Raise heat and bring to a simmer. Simmer for a minute or so until thickened and stir. Add in the feta cheese and hummus. Continue to whisk ingredients until feta is melted and sauce is smooth.
- Pour the cheese sauce over the pasta mixture in the large bowl and stir together until well combined.
Nutrition Facts : Calories 348 kcal, ServingSize 1 serving
EMILY'S MEDITERRANEAN PASTA
A quick delicious vegetarian dinner recipe made with olives, mushrooms, and sun-dried tomatoes.
Provided by 7ECG
Categories Italian Recipes
Time 25m
Yield 2
Number Of Ingredients 9
Steps:
- Bring a medium pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Place sun-dried tomatoes into a small pot, and add water to cover. Bring to a boil over medium-high heat, and cook for about 5 minutes, or until tender. Drain, chop, and set aside.
- Heat olive oil in a large skillet over medium-low heat. Fry onion and garlic in the oil until onions are transparent, about 5 minutes. Add the mushrooms and sun-dried tomatoes; cook over low heat for about 5 minutes. Throw in the spaghettini, and toss to coat. Mix in the green olives. Serve hot with bread crumbs and lots of black pepper on top.
Nutrition Facts : Calories 359.6 calories, Carbohydrate 54.2 g, Fat 11.7 g, Fiber 4.2 g, Protein 12.6 g, SaturatedFat 1.3 g, Sodium 1202.8 mg, Sugar 8.4 g
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