Green Pasta Mediterranean Style Recipes

GREEN PASTA, MEDITERRANEAN STYLE

Green Pasta, Mediterranean Style image

Provided by Food Network

Time 50m

Yield 6 servings

Number Of Ingredients 11

Ingredients

2 pounds durum-wheat semolina
2 eggs
4 egg yolks
2 ounces extra virgin olive oil
1/2 teaspoon salt
1 pound spinach, boiled, salted, and drained
1 ounce extra-virgin olive oil
2 large sprigs basil, leaves removed, plus leaves for garnish
1/2 pound cherry tomatoes, skinned and seeded
1/2 pound eggplant, diced and coated with flour
1 large tomato, skinned, seeded, and sliced crossways into 6 "stars"

Steps:

To prepare the pasta, put all ingredients in a bowl, and knead together. Wrap in plastic wrap and allow to rest for approximately one hour. Roll out the pasta to the thinnest setting on a pasta machine and lay out to dry for about 5 minutes. Cut the pasta into strips, or feed through a pasta cutter. Set pasta aside until ready to be cooked.
To begin the sauce, heat the olive oil and add the basil, so the flavors infuse into the oil. Add the cherry tomatoes and salt, and cook for about 10 minutes. In the meantime, bring a pot of water to a boil, and cook the pasta for 6 to 7 minutes.
In a separate pan, heat some oil, and fry the eggplant. The eggplant must be golden brown when done. Lightly salt when eggplant is still hot.
To serve: Heat the sauce and add the drained pasta. In the center of each dish, place a tomato star filled with the golden eggplant. Surround the plate with the pasta, and place a basil leaf on top for decoration.

MEDITERRANEAN PASTA WITH GREENS

Mediterranean Pasta with Greens image

A delicious blend of greens, olives, garlic, and sun-dried tomatoes tossed with pasta. Delicious and satisfying.

Provided by Lia Soscia

Categories Main Dish Recipes Pasta

Time 35m

Yield 8

Number Of Ingredients 8

Ingredients

1 (16 ounce) package dry fusilli pasta
1 bunch Swiss chard, stems removed
2 tablespoons olive oil
½ cup oil-packed sun-dried tomatoes, chopped
½ cup pitted, chopped kalamata olives
½ cup pitted, chopped green olives
1 clove garlic, minced
¼ cup fresh grated Parmesan cheese

Steps:

Bring a large pot of lightly salted water to a boil. Stir in pasta, cook for 10 to 12 minutes, until al dente, and drain.
Place chard in a microwave safe bowl. Fill bowl about 1/2 full with water. Cook on High in the microwave 5 minutes, until limp; drain.
Heat the oil in a skillet over medium heat. Stir in the sun-dried tomatoes, kalamata olives, green olives, and garlic. Mix in the chard. Cook and stir until tender. Toss with pasta and sprinkle with Parmesan cheese to serve.

Nutrition Facts : Calories 295.7 calories, Carbohydrate 44.6 g, Cholesterol 2.2 mg, Fat 9.7 g, Fiber 2.9 g, Protein 9.6 g, SaturatedFat 1.7 g, Sodium 467.5 mg, Sugar 2.2 g

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