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
MEDITERRANEAN PASTA IN MINUTES
Steps:
- Boil water for pasta in a pasta pot, fitted with a strainer. Heat oil in a skillet over medium heat. Brown chicken strips until no longer pink -- about 3 minutes each side. Add sun-dried tomatoes and garlic to skillet. Saute for 2 minutes. In the meantime, add the fresh pasta to boiling water, cook until al dente, about 5 minutes.
- Now add the basil, artichoke hearts, olives and feta cheese to the skillet. Saute 1 minute then stir in the cream. Strain the pasta and transfer to a large pasta bowl. Add the chicken saute to the pasta and toss. Season with oregano, salt and pepper before serving.
MEDITERRANEAN PASTA
Chicken breast chunks flavored with bacon, artichoke hearts and herbs in a tomato sauce all over a steaming bowl of linguine.
Provided by sal
Categories World Cuisine Recipes European Italian
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Add linguine and cook for 8 to 10 minutes or until al dente; drain.
- Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
- Season chicken with salt. Stir chicken with bacon in a large skillet or saucepan. Add tomatoes and rosemary, and simmer 20 minutes. Stir in feta cheese, olives and artichoke hearts and cook until heated through. Toss with fresh cooked pasta and serve warm. Garnished with extra feta if desired.
Nutrition Facts : Calories 624.7 calories, Carbohydrate 50.8 g, Cholesterol 110.5 mg, Fat 26.6 g, Fiber 5 g, Protein 45.3 g, SaturatedFat 8 g, Sodium 911.4 mg, Sugar 4.9 g
MEDITERRANEAN PASTA SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 31m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente; drain, then rinse with cold water to cool.
- Meanwhile, make the vinaigrette: Whisk the vinegar, mustard, 1 teaspoon salt, and pepper to taste in a small bowl. Gradually whisk in enough of the oil to make a smooth dressing; season with salt and pepper.
- Combine the sun-dried tomatoes, basil, onion, pepperoncini, olives and oregano in a bowl. Add the cooked pasta, 1/2 teaspoon salt and 1 teaspoon pepper. Add the vinaigrette and both cheeses and toss. Chill until ready to serve.
MEDITERRANEAN PASTA WITH SHRIMP
I love this because it has so many of the things I like best about Mediterranean food in it. It makes for a great meal.
Provided by PalatablePastime
Categories Penne
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Peel shrimp and devein; keep chilled until needed.
- Chop sun-dried tomatoes into small pieces; place in a heat-proof bowl and cover with boiling water; allow to rest until softened, 15-30 minutes.
- Cook pasta until al dente, 8-10 minutes, or according to package directions; start to prepare vegetables and shrimp just as pasta cooks.
- Drain softened sun-dried tomatoes from water and reserve the soaking liquid (you may need this later).
- In a large deep skillet, heat olive oil on medium heat, and add garlic, pepper flakes (if using), and oregano, just until fragrant.
- Add the artichokes, sliced red peppers, chopped olives, and softened tomatoes; season with salt and pepper.
- Add the wine, reduce heat to low, and cook, stirring occasionally, for 3-5 mintes.
- Check your pasta, taste it to see if it is al dente; drain when ready, and toss with a little extra virgin olive oil if desired.
- Add the shrimp and the feta to the pan, and cook over moderate heat until the shrimp curl and turn pink, several minutes.
- Sprinkle the dish with parsley and add the juice of the lemon, being careful not to add the seeds.
- Fold in the cooked pasta, tossing to mix, until everything is evenly blended.
- Add some of the reserved cooking liquid from the sun-dried tomatoes if the pasta seems too dry, use your own judgement as to how much you like to add.
- Serve hot, with other foods if desired.
EASY MEDITERRANEAN PASTA
This fusion dish is quick and easy. It combines some classic ingredients from the lovely Mediterranean region with a Middle Eastern touch. This simple recipe is perfect hot or cold for summer evenings.
Provided by Amanda
Categories Main Dish Recipes Pasta
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Add the pasta and return the water to a boil. Stir the olive oil and garlic into the pasta and water; continue cooking until cooked through yet firm to the bite, about 11 minutes; drain. Reduce the heat to medium-low and return the pasta to the pot.
- Stir the tomatoes, bell pepper, fava beans, onion, and lemon juice into the pasta; simmer together until hot and the flavors have melded, 7 to 8 minutes. Top with halloumi cheese and sliced almonds to serve.
Nutrition Facts : Calories 604 calories, Carbohydrate 105.3 g, Cholesterol 10.6 mg, Fat 10.9 g, Fiber 9.9 g, Protein 24.9 g, SaturatedFat 3.1 g, Sodium 363.5 mg, Sugar 7.2 g
MEDITERRANEAN CHICKEN PASTA
For special days, I make this cheesy pasta bake loaded with chicken and all sorts of veggies. Want a vegetarian version? Use vegetable stock and garbanzo beans. -Liz Bellville, Havelock, North Carolina
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 18
Steps:
- Cook pasta according to package directions. In a 6-qt. stockpot, heat 1 tablespoon oil over medium-high heat. Add chicken; cook and stir 4-6 minutes or until no longer pink. Remove from pot., In same pot, heat remaining oil over medium heat. Add red pepper and onion; cook and stir 4-5 minutes or until onion is tender. Add garlic; cook 1 minute longer. Add wine, sun-dried tomatoes and seasonings; bring to a boil. Reduce heat; simmer 5 minutes, stirring to loosen browned bits from pot., Add broth and artichoke hearts; return to a boil. Stir in spinach and chicken; cook just until spinach is wilted., Drain pasta; stir into chicken mixture. Stir in feta cheese. If desired, top servings with basil and Parmesan cheese.
Nutrition Facts : Calories 357 calories, Fat 8g fat (2g saturated fat), Cholesterol 39mg cholesterol, Sodium 609mg sodium, Carbohydrate 42g carbohydrate (4g sugars, Fiber 4g fiber), Protein 23g protein. Diabetic Exchanges
SILVANA'S MEDITERRANEAN & BASIL PASTA
Silvana Franco's fast, easy and healthy vegetarian pasta is perfect for a midweek meal
Provided by Good Food team
Categories Dinner, Lunch, Pasta
Time 35m
Number Of Ingredients 9
Steps:
- To roast the veg, preheat the oven to 200C/gas 6/fan 180C. Scatter the peppers, red onions, chillies and garlic in a large roasting tin. Sprinkle with sugar, drizzle over the oil and season well with salt and pepper. Roast for 15 minutes, toss in the tomatoes and roast for another 15 minutes until everything is starting to soften and look golden.
- While the vegetables are roasting, cook the pasta in a large pan of salted boiling water according to packet instructions, until tender but still with a bit of bite. Drain well.
- Remove the vegetables from the oven, tip in the pasta and toss lightly together. Tear the basil leaves on top and sprinkle with Parmesan to serve. If you have any leftovers it makes a great cold pasta salad - just moisten with extra olive oil if needed.
Nutrition Facts : Calories 452 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 86 grams carbohydrates, Sugar 1 grams sugar, Fiber 7 grams fiber, Protein 14 grams protein, Sodium 0.1 milligram of sodium
MEDITERRANEAN PASTA
Copycat of the restaurant chain Earl's Mediterranean Linguine. You can easily add a pound of chicken breasts or prawns for protein. This pairs really well with both red and white wines and cooks up extremely fast.
Provided by repose
Categories Penne
Time 25m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Cook the pasta and drain.
- In a bowl mix the canned tomatoes, 1/2 cup olive oil, sherry vinegar, lemon zest, chilli flakes, oregano and a pinch of salt and pepper. Stir until well combined.
- Combine the 1 tbsp of cornstarch with the vegetable broth.
- Heat the remaining 1 tbsp of olive oil in a pan and add the garlic, olives, red peppers and cherry tomatoes. Saute? until the cherry tomato skins start to blister, about 2-3 minutes. Be very careful not to overcook the garlic.
- Add the vegetable broth + cornstarch as well as the tomato sauce base. Bring to a light boil and let simmer for about five minutes.
- Add the pasta, fresh herbs and additional salt and pepper to taste.
- Serve. (Tip: Garnish with feta and some more fresh herbs.).
Nutrition Facts : Calories 738.8, Fat 33.3, SaturatedFat 4.7, Sodium 281.7, Carbohydrate 94.2, Fiber 5.9, Sugar 6.5, Protein 16.4
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