Pasta With Tomatoes Green Beans Feta Recipes

RAW TOMATO AND GREEN BEAN PASTA

Steps:

• In a large pot of boiling salted water, cook pasta 3 minutes less than package instructions, then add beans and cook until just tender. Drain and return to pot.
• Meanwhile, in a large bowl, combine tomatoes, garlic, oil, and vinegar. Season with salt and pepper.
• Add pasta, beans, and half the feta and herbs; toss to combine and season. Serve warm or at room temperature. Sprinkle with remaining feta and herbs.

GREEK GREEN BEAN SALAD WITH FETA AND TOMATOES

Steps:

• Bring a pot of lightly salted water to a boil and cook beans until they are soft, 10 to 15 minutes. Drain well. Combine green beans and tomatoes in a large bowl
• Stir together olive oil, white balsamic vinegar, salt, and pepper in a small bowl. Add shallot, parsley, and garlic. Pour dressing over beans and tomatoes and mix. Mix in crumbled feta cheese. Allow to sit for 20 minutes before serving.

PENNE WITH HEIRLOOM TOMATOES, BASIL, GREEN BEANS AND FETA

Steps:

• Combine the olive oil, tomatoes, garlic, basil, salt and pepper in a large bowl, and let sit for 15 to 30 minutes (or longer).
• Bring a large pot of generously salted water to a boil. Fill a bowl with ice water. Add the green beans to the boiling water, and boil four to five minutes, depending on how crunchy you like them. Remove with a strainer or skimmer, and transfer to the ice water. Allow to cool for a few minutes, then drain and set aside.
• Bring the water back to a boil, and add the pasta. Cook until al dente, about eight minutes. When the pasta is ready, drop the green beans back into the water to heat, then drain the pasta and beans and toss at once with the tomato mixture and the feta. Serve hot or room temperature.

PASTA WITH TOMATOES, GREEN BEANS & FETA

Steps:

• Start a large pot of water to boil with 1 tbsp.
• salt.
• While water heats, toss tomatoes with garlic, salt, pepper, oil, herbs and vinegar (if using) in a pasta bowl.
• Add feta.
• Let sit at room temperature 15 minutes or longer.
• Taste and adjust seasonings.
• Add pasta to boiling water.
• Cook 5 minutes.
• Add beans.
• Keep cooking until pasta is al dente, firm to the bite (see cooking time on package).
• Drain, toss with tomato mixture and serve.
• The tomato mixture, without the herbs, can be made hours ahead.
• Hold in or out of the refrigerator, but let it come to room temperature before adding herbs and tossing with cooked pasta.

GREEN BEANS WITH TOMATOES, OLIVES, AND FETA

Steps:

• In a medium bowl, prepare an ice bath for cooling the beans.
• Cook the beans in salted boiling water, about 6 minutes, until crisp, but tender.
• Drain the beans, then cool in the ice bath.
• Drain and put the beans in a serving dish.
• Add the feta cheese to the cooled beans.
• Heat the olive oil and add the garlic, about 60 seconds, until fragrant.
• Remove form heat and add the tomatoes, olives, lemon juice, and oregano.
• Toss this mixture.
• Pour over green beans and feta and stir gently to combine.

GREEN BEANS WITH TOMATOES AND FETA

Steps:

• Cook beans as directed on boxes, reserving almonds; drain.
• Meanwhile, in 10-inch skillet, heat oil over medium heat. Add onion and garlic; cook 3 to 4 minutes, stirring frequently, until onion is crisp-tender.
• Stir in tomatoes, oregano and pepper flakes. Heat to boiling. Reduce heat; simmer uncovered about 5 minutes, stirring occasionally, until thickened and most of liquid has evaporated.
• Spoon drained beans onto serving platter; top with tomato mixture. Sprinkle with cheese and reserved almonds.

PASTA WITH TOMATOES, BEANS AND FETA

Steps:

• Bring a large pot of water to a rolling boil. Add a generous amount of salt and the beans. Boil favas for 1 minute, then remove from the pot with a slotted spoon and shock in a bowl of ice water. Boil green beans for 5 minutes until just tender and transfer to a bowl of ice water. Cool for a few minutes, then drain. Save the water for the pasta.
• In a large pasta bowl, toss together the tomatoes, garlic, olive oil, vinegar, mint, and salt and pepper to taste. Add the beans, toss together, and allow to sit at room temperature for 30 minutes to an hour. Taste and adjust seasonings.
• Bring the salted water back to a boil and add the pasta. Cook until al dente, drain, and toss with the tomato mixture. Add the feta, toss again and serve at once.

ORZO WITH FETA, GREEN BEANS, AND TOMATOES

Steps:

• Fill a 4-quart kettle three fourths full with salted water and bring to a boil for beans and orzo.
• Chop onion and mince garlic. Quarter and seed tomatoes. Cut quarters lengthwise into 1/4-inch-thick slices. Trim beans and cut into 1-inch pieces. In a large skillet cook onion and garlic in oil over moderate heat until onion is softened. Add tomatoes and cook, stirring, until tomatoes are softened, about 2 minutes. Remove skillet from heat.
• Have ready a bowl of ice and cold water. In boiling salted water blanch beans 1 minute. With a slotted spoon transfer beans to ice water to stop cooking. Drain beans well in a colander and pat dry. Add beans to tomato mixture and return water in kettle to a boil. Boil orzo until al dente and drain in colander. Add orzo to bean mixture with vinegar, parsley, feta, and salt and pepper to taste, tossing to combine well.

ORZO WITH TOMATO, GREEN BEANS AND FETA CHEESE

Steps:

• Fill a large pot with salted water and bring to a boil for beans and orzo.
• Chop onion and mince garlic.
• Core and seed tomatoes.
• Cut into quarters lengthwise, and then into 1/4 inch thick slices.
• In a large skillet cook onion and garlic in oil over medium high heat until onion is softened.
• Add tomatoes and cook, stirring, until tomatoes are softened, about 2 minutes.
• Remove from heat.
• Have a bowl of ice and cold water ready.
• Drop beans into the boiling, salted water and blanch 1 minute.
• With a large slotted spoon or mesh colander, transfer beans to ice water to stop cooking.
• Drain beans well and pat dry.
• Add beans to tomato mixture and return the water in pot to a boil.
• Boil orzo until al dente and drain.
• Add orzo to the vegetable mixture and combine with vinegar, parsley, feta, and salt and pepper to taste.
• Toss to combine well.