Pasta With Greens Olives And Feta Recipes

MEDITERRANEAN PASTA WITH FETA AND OLIVES

Steps:

• Bring a large pot of water to a boil, salt it generously and cook the pasta al dente according to the instructions on the package. Reserve 1-2 cups of starchy pasta water before draining.
• Meanwhile, heat the olive oil in a large pan and saute the red onion for 2-3 minutes over medium heat.
• When the onion has softened a bit, stir in the garlic and continue to cook for another minute until fragrant.
• Stir in the tomato paste, dried oregano, dried basil and red chilli flakes, then add the chopped tomatoes.
• Allow the sauce to simmer for a minute, then stir in the fresh parsley, Kalamata olives and artichokes.
• Add a dash of pasta water if the sauce looks too thick, and then stir in the feta cheese. Add the cooked linguine to the pan and toss gently until they're well covered in sauce.
• Sprinkle the fresh basil on top, season with freshly ground black pepper, divide into bowls and serve immediately.

PENNE WITH GREEN OLIVES AND FETA

Steps:

• Mix parsley, lemon peel and garlic in small bowl; set aside.
• Bring large pot of salted water to boil. Add greens and cook just until tender, 1 to 6 minutes, depending on type of greens. Using skimmer or slotted spoon, transfer greens to colander to drain. Return water to boil. Add pasta and cook just until tender but still firm to bite, stirring occasionally. Drain, reserving 3/4 cup pasta cooking liquid. Return pasta to pot; add greens and 3 tablespoons oil and toss. Stir in olives, feta, and enough reserved pasta cooking liquid by 1/4 cupfuls to moisten. Season with salt and pepper. Transfer to bowl. Drizzle with remaining 2 tablespoons oil. Sprinkle with parsley mixture and serve.

GREEK PASTA SALAD WITH FETA AND OLIVES

Steps:

• Bring a large pot of salted water to a boil.
• Whisk together the olive oil, vinegar, shallot, oregano, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
• Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl with the dressing.
• Add the cucumber, feta, parsley, olives and tomatoes to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.

OLIVE AND FETA PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain.
• Heat the olive oil in a skillet over medium heat, and saute the garlic 2 minutes. Mix in mushrooms and zucchini. Season with oregano, salt, and pepper. Stir in olives, and cook until heated through. Place pasta in the skillet, toss to coat, and continue cooking about 2 minutes. Top with feta cheese to serve.

PASTA WITH FETA AND GREEN OLIVES

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook at a gentle boil until al dente, about 2 minutes less than the package instructions.
• Meanwhile, in a saucepan or skillet, heat the oil over medium-high until shimmering. Add the olives, cooking until they start to blister in spots, 2 to 3 minutes. Remove from the heat, then add in the garlic, lemon zest and red-pepper flakes, stirring constantly for about 30 seconds, then let sit uncovered until the pasta is finished.
• Reserve 1 cup pasta water, drain the pasta, then return it to the pot over medium-low heat. Pour in the olive mixture, the lemon juice and ¾ cup pasta water, and stir well for 1 to 2 minutes until the noodles are coated in a smooth, glossy sauce, adding more water if needed. Turn off the heat, stir in the feta and let it soften and melt slightly. Finish with a grind or two of black pepper and a sprinkle of red-pepper flakes, if desired. Season to taste with salt, and serve immediately.

PASTA WITH GREENS, OLIVES, AND FETA

Steps:

• In a small bowl, combine parsley, lemon peel, and garlic; set aside.
• Bring a large pot of salted water to a boil; add greens and cook just until tender, about 1 to 6 minutes depending on type of green.
• Use a skimmer or slotted spoon to transfer greens to a colander to drain.
• Return water to a boil and add pasta and cook until al dente, stirring occasionally; drain reserving 3/4 cup of the cooking liquid.
• Return pasta to the large pot, add greens, 3 tablespoons oil and toss to coat; stir in olives, feta, and enough reserved cooking liquid to moisten.
• Season with salt and pepper; transfer to a serving bowl.
• Drizzle with remaining olive oil and sprinkle with parsley mixture.

PASTA WITH GREENS AND FETA

Steps:

• Heat olive oil in Dutch oven. Add onions and cook for about 10 minutes over medium heat, stirring occasionally.
• Add chopped greens and salt. Cook 10 minutes until greens begin to wilt.
• Cover and cook for 10 to 15 minutes over medium-low heat.
• Cook pasta until al dente. Just as it becomes ready, add the feta to the greens, keeping heat on low.
• Scoop pasta out of water, and add directly to the greens.
• Mix thoroughly.
• Cook completed dish just slightly over low heat for a few minutes. Add parmesan and pepper, if desired.