MEDITERRANEAN PASTA
Mediterranean Pasta with tomatoes, artichoke, garlic, and lemon. A fast, healthy pasta recipe that's easy to make and filled with bright flavor! Keep the recipe vegetarian or serve with chicken or shrimp. A nutritious all-in-one meal.
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 20m
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil and add 1 tablespoon salt. Cook the pasta until al dente. Reserve 1/2 cup of the pasta water, then drain.
- While the water boils and pasta cooks, prep your vegetables and remaining ingredients: mince the garlic; halve the cherry tomatoes; drain and roughly chop the artichokes; drain and slice the olives in half. Once the vegetables start cooking, the recipe goes quickly, so you want to be ready.
- Heat the olive oil in a large skillet over medium high heat. Add the tomatoes, garlic, the remaining 1 teaspoon salt, pepper, and crushed red pepper flakes. Cook, stirring frequently, until the garlic is fragrant and the tomatoes begin to break down and release some juices into the oil, 1 to 2 minutes.
- Add the pasta to the skillet and toss to coat. Add the artichokes and olives. Drizzle the lemon juice over the pasta. Continue tossing and cook for 1 to 2 minutes, until warmed through. If the pasta seems too dry, add a splash of the reserved pasta water to loosen it. Taste and adjust the salt and pepper as desired. Remove from heat and sprinkle with Parmesan and parsley. Toss once more and enjoy.
Nutrition Facts : ServingSize 1 (of 6), Calories 375 kcal, Carbohydrate 44 g, Protein 10 g, Fat 20 g, SaturatedFat 3 g, Cholesterol 5 mg, Fiber 4 g, Sugar 3 g, UnsaturatedFat 15 g
ITALIAN SAUSAGE PASTA SKILLET
Provided by Ree Drummond : Food Network
Categories main-dish
Time 16m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions.
- Mix together the ricotta and lemon zest in a small bowl and season with salt and pepper; set aside.
- Meanwhile, heat the olive oil in a large cast-iron skillet over medium-high heat. Tear the sausage into 1- to 2-inch chunks and place in the skillet. Cook for 60 to 90 seconds, then flip and cook for an additional minute. Add the oregano, crushed red pepper, garlic and onion and cook, stirring occasionally, until the sausage is cooked through, about 4 minutes. Stir in the broccolini and jarred peppers. Using a ladle, remove 2/3 cup cooking water from the pasta pot and add to the skillet. Cook until the sauce is thickened and the broccolini is softened, about 3 minutes.
- Drain the pasta once cooked.
- Remove the skillet from the heat and stir in the pasta, lemon juice, yellow tomatoes and Parmesan. Dollop on the ricotta mixture; tear the basil leaves into large pieces and sprinkle them over the skillet. Serve the bread alongside the pasta, whole or torn into large chunks.
MEDITERRANEAN PASTA & SAUSAGE SKILLET
If you want something different for dinner, something fresh that makes you feel like you have traveled to a far away place in the Mediterranean than try this! So good! I served this with fresh broccoli topped with cheese and some good crusty bread with dipping oil and of course a glass of wine. Felt and smelled as if I were in...
Provided by Tammy T
Categories Vegetables
Time 40m
Number Of Ingredients 11
Steps:
- 1. Helpful notes** Have the sausage links semi frozen, makes them easier to slice. I took the casing off. I rinsed the pasta to keep the pasta from absorbing all the sauce as I like the sauce to sop with and also to keep it al dente'.
- 2. Cook the pasta per the directions on package. Drain and set aside. If you can time it right, cook it just before adding to the rest.
- 3. Take the casings off the sausage links and slice the the links. Cut off the tough ends of the asparagus and slice into 1 inch pieces.
- 4. In a large skillet, saute sausage and asparagus, until almost fully cooked, no need to put any oil in. (about 10 mins). Remove from skillet and set aside. In the same skillet, bring butter, garlic, tomatoes with juice, black olives and artichokes, including artichoke marinade to a boil. Lower heat and add back the sausage and asparagus. Add basil and oregano and simmer for 5 to 8 minutes.
- 5. Place pasta in a serving bowl and pour the skillet mixture over pasta. Sprinkle with parmesan cheese and serve. **I served this with fresh broccoli & cheese and a crusty bread with olive oil for dipping.
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