MEDITERRANEAN PASTA W/ ROASTED RED PEPPERS AND ARTICHOKES
Steps:
- Cook penne according to package directions.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and cook for 1 minute until fragrant.
- Add the peppers, artichokes and tomatoes and cook, stirring frequently, until veggies start to give off some liquid. About 15 minutes.
- Add the lemon juice, lemon zest, olives (if using), oregano, salt and pepper and stir. Cook for 1-2 minutes to combine the flavors.
- When penne is done, drain and add to the vegetables. Toss well to combine. Taste and adjust seasoning, if necessary. Add another squeeze of lemon, extra dash of salt, or perhaps a drizzle of olive oil, if desired.
- Serve with some crusty bread of course!
Nutrition Facts : Calories 240 kcal, Carbohydrate 36 g, Protein 6 g, Fat 9 g, SaturatedFat 1 g, Sodium 244 mg, Fiber 6 g, Sugar 7 g, UnsaturatedFat 6 g, ServingSize 1 serving
MEDITERRANEAN PASTA WITH FETA AND OLIVES
This Mediterranean pasta with feta and olives is bursting with flavour yet super easy to make. It's just the perfect vegetarian pasta for a fuss-free midweek meal.
Provided by Alice | Skinny Spatula
Categories Pasta
Time 20m
Number Of Ingredients 15
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.
Nutrition Facts : Calories 304 calories, Carbohydrate 34 grams carbohydrates, Cholesterol 22 milligrams cholesterol, Fat 15 grams fat, Fiber 6 grams fiber, Protein 10 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 416 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
PENNE WITH ARTICHOKES & FETA
This is a gourmet pasta dish that taste like it came from a fancy restaurant. It's loaded with lots of flavor and easy to make. If your chicken broth isn't low sodium, you might want to omit the olives, otherwise the dish will taste salty with the feta cheese, olives and chicken broth. I used fresh penne noodles that can be bought at the supermarket. It helps cut down on cooking time. I had never eaten artichokes before and was pleasantly surprised. The entire family loved this dish. I found the recipe in the Fine Cooking magazine.
Provided by heather in Ont
Categories Penne
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a full boil and add the pasta and 1 tbs.
- coarse salt.
- Cook until just tender, about 10 minutes.
- Drain and reserve While pasta is cooking, cook bacon until browned and crisp about 5 min.
- and drain bacon on paper towel to help reduce the grease.
- When cool, crumble into small pieces Add the sliced onion to the bacon drippings in the pan and cook over med heat stirring often until wilted, about 3 min.
- Add the artichokes and cook, stirring occasionally, until the vegetables are tender and lightly browned on the edges, about another 4 min.
- Pour in the broth.
- Increase the heat to high and bring to a boil, scraping up all the browned bits in the pan.
- Boil for 30 seconds to reduce the liquid slightly.
- Reduce the heat to med.
- and add the drained pasta, olives, and red pepper.
- Toss until well blended and warmed.
- Remove the pan from the heat.
- Add the feta and salt and pepper to taste and stir a couple of times.
- Cover and set aside, stirring occasionally, until the cheese melts a bit but not completely and the pasta is coated in creamy, clingy sauce, about 2 min.
- Taste and adjust the seasonings.
- Serve immediately with crumble bacon and chopped parsley.
PENNE WITH TOMATOES, PESTO AND ARTICHOKES
Categories Pasta Tomato Sauté Vegetarian Kid-Friendly Quick & Easy Dinner Artichoke Bon Appétit Peanut Free Soy Free Kosher Small Plates
Yield Serves 4
Number Of Ingredients 8
Steps:
- Heat 3 tablespoons oil reserved from artichokes in heavy large pot over medium-high heat. Add onion and garlic and sauté until onion is tender, about 7 minutes. Add tomatoes with their juices and artichokes. Simmer until sauce thickens slightly, about 8 minutes. Add pesto; simmer 1 minute longer. Mix in pasta and 1/3 cup cheese. Season pasta with salt and pepper.Transfer pasta to large bowl. Serve, passing additional Parmesan separately.
GREEK-STYLE PENNE WITH FRESH TOMATOES, FETA, AND DILL
Categories Pasta Tomato Vegetarian Quick & Easy Feta Summer Dill Bon Appétit
Yield Makes 4 to 6 servings
Number Of Ingredients 7
Steps:
- Mix first 6 ingredients in large bowl. Set tomato mixture aside.
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Add hot pasta to tomato mixture and toss to coat. Season to taste with salt and pepper and serve.
MEDITERRANEAN SALAD WITH ARTICHOKES, PENNE, AND SUN-DRIED TOMATOES
Pasta plays a supporting role in this filling Mediterranean salad, while canned artichoke hearts, feta, and white beans share the spotlight.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 35m
Number Of Ingredients 10
Steps:
- In a large saucepan of boiling salted water, cook pasta until 1 minute short of al dente. Add sun-dried tomatoes, and cook until tender and pasta is al dente, 1 minute more. Drain pasta and tomatoes, rinse under cold water, and drain again; transfer to a large bowl.
- Make dressing: In a large bowl, whisk together vinegar, oil, mustard, and 1 tablespoon water; season with salt and pepper.
- Add pasta and tomatoes, romaine, beans, artichoke hearts, and feta; toss until combined, and serve immediately.
Nutrition Facts : Calories 323 g, Fat 14 g, Fiber 9 g, Protein 13 g
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