Mediterranean Style Penne Recipes

MEDITERRANEAN PENNE

Mediterranean Penne image

I don't know how this recipe came to be, I've altered it so frequently I don't even remember my original recipe. My newest alteration? Incorporating sundried tomatoes! My husband says it was my best yet, so I'm posting it. Play around with it, I'd love to hear your honest reviews and comments.

Provided by - Carla -

Categories Penne

Time 45m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

10 ounces penne (I always use Whole Wheat if possible)
3 tablespoons olive oil
1 -2 medium onion, halved & sliced in thin wedges (depending on your love of onions)
3 medium bell peppers, halved & sliced in thin wedges (preferably 1 red, 1 orange & 1 green)
2 -4 garlic cloves, minced (depending on your love of garlic)
2 teaspoons dried Italian herb seasoning
1 (14 ounce) can kalamata olives, pittted, sliced in half
10 -12 pieces sun-dried tomatoes packed in oil, sliced thin
14 ounces feta (cubed or crumbled into 1/4 inch pieces)
fresh ground pepper, to taste
freshly grated parmesan cheese

Steps:

In a large pot, cook penne according to package directions.
(I sometimes like to add vegetable boullion to the water during cooking to give the penne a little extra flavor); Drain and set aside.
In a large wok style pan combine onions, peppers, garlic and Italian herbs with olive oil and sauteé until tender crisp, about 10 to 12 minutes.
Mix in the kalamata olives and sundried tomatoes, cook another 2 minutes, or until heated through.
Add the cooked penne, feta and freshly ground black pepper to the pan and toss gently to mix.
Cook an additional 2 to 3 minutes, or until feta begins to melt.
Top each serving with freshly grated Parmesan cheese.

PENNE MEDITERRANEAN

Penne Mediterranean image

Make and share this Penne Mediterranean recipe from Food.com.

Provided by ShananH

Categories One Dish Meal

Time 20m

Yield 3-4 serving(s)

Number Of Ingredients 13

Ingredients

1 ounce blended oil
1/2 teaspoon garlic, chopped
1 tablespoon basil, julienned
1 tablespoon sun-dried tomato
1 tablespoon caramelized onion
3 ounces vegetable stock
1 tablespoon feta cheese, crumbled
2 tablespoons herbs, butter*
salt and pepper
7 ounces barilla plus penne pasta, cooked
1 ounce spinach
feta cheese (for topping)
1 teaspoon pine nuts

Steps:

*Herb Butter: Mix ingredients (butter, garlic, herbs, kosher salt, black pepper) well until smooth.
1.) Heat oil in pan. Add garlic, basil, sundried tomatoes and onions, then sauté.
2.) Add vegetable stock, Feta and herb butter. Season with salt and pepper.
3.) Reheat pasta in hot water, drain and add to pan with spinach. Stir to combine. Place in a bowl. Garnish with Feta and pinenuts.
Note: You can dice chicken and cook in blended oil with desired seasonings (I use Weber's Kickin' Chicken) and add to pasta.

Nutrition Facts : Calories 345.7, Fat 12.6, SaturatedFat 2.2, Cholesterol 4.2, Sodium 85.5, Carbohydrate 54.2, Fiber 7.7, Sugar 0.7, Protein 6.2

MEDITERRANEAN PENNE PASTA AND BEANS

Mediterranean Penne Pasta and Beans image

Beans cooked with tomatoes and spinach provide a perfect topping for your pasta dinner that's ready in 30 minutes - perfect if you love Mediterranean cuisine.

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 4

Number Of Ingredients 10

Ingredients

6 oz. (1 3/4 cups) uncooked penne (tube-shaped pasta)
1 tablespoon olive or vegetable oil
2 garlic cloves, minced
2 (14.5-oz.) cans no-salt-added tomatoes, undrained, cut up
1 (15-oz.) can Old El Paso™ garbanzo beans or Progresso™ Chickpeas, drained, rinsed
1 1/2 teaspoons dried Italian seasoning
1 teaspoon sugar
1 (10-oz.) pkg. prewashed fresh spinach, stems removed, chopped (about 8 cups)
2 oz. (1/2 cup) crumbled feta cheese
1/4 cup sliced ripe olives

Steps:

Cook penne to desired doneness as directed on package. Drain; cover to keep warm.
Meanwhile, heat oil in large skillet or Dutch oven over medium-high heat until hot. Add garlic; cook and stir 30 seconds. Add tomatoes, beans, Italian seasoning and sugar; mix well. Bring to a boil. Reduce heat; simmer 10 minutes.
Add spinach; cook 3 minutes or until spinach wilts, stirring frequently.
To serve, arrange cooked penne on large serving platter. Top with tomato mixture. Sprinkle with cheese and olives.

Nutrition Facts : Calories 400, Carbohydrate 61 g, Cholesterol 15 mg, Fat 2, Fiber 10 g, Protein 16 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 8 g

MEDITERRANEAN-STYLE PENNE

Mediterranean-Style Penne image

Categories Olive Pasta Tomato Sauté Kid-Friendly Feta Summer Bon Appétit Small Plates

Yield Serves 4

Number Of Ingredients 13

Ingredients

8 bacon slices, chopped
1 large onion, chopped
1 small eggplant, cut into 1-inch cubes
2 cups chopped peeled seeded tomatoes
4 large garlic cloves, chopped
1 tablespoon red wine vinegar
1 teaspoon dried thyme, crumbled
1/3 cup drained capers, rinsed
1 pound penne pasta
2 tablespoons olive oil
1 1/2 cups feta cheese (about 7 ounces), crumbled
1/2 cup pitted Kalamata olives
Chopped Italian parsley

Steps:

Cook bacon in heavy large skillet over medium-high heat until crisp. Transfer to paper towels using slotted spoon. Add onion and eggplant to drippings in skillet. Sauté over medium-high heat until eggplant is tender and golden, about 15 minutes. Add tomatoes, garlic, vinegar and thyme. Reduce heat to medium and cook 5 minutes. Stir in capers. Season with salt and pepper.
Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Transfer to large bowl. Toss with olive oil. Mix in eggplant sauce, feta, olives and bacon. Sprinkle with parsley and serve.

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