MEDITERRANEAN PASTA WITH FETA CHEESE SAUCE
This pasta tastes fresh, creamy, tangy, and full of Greek flavors!
Provided by Emily Bites
Categories Main Course
Time 30m
Number Of Ingredients 18
Steps:
- Bring water to boil in a large pot and cook pasta according to package directions. Drain and place in a large bowl.
- While the water is boiling in step one, bring the oil over medium high heat in a large skillet. Add the garlic, ½ t basil, oregano and rosemary and stir into oil. Cook for about a minute until garlic is fragrant. Add the chicken to the pan and stir to coat chicken with the oil and herbs. Cook for 5-7 minutes until chicken is cooked completely through. Add the chicken and any remaining oil in the pan to the large bowl containing the pasta and toss together. Add the artichokes, sun dried tomatoes, olives, and tablespoon of basil to the pasta and toss again until ingredients are combined and set aside.
- Melt the butter over low heat in a medium saucepan. When butter is melted, add flour and stir together for about one minute. Add the milk in slowly, whisking ingredients together until flour clumps are thoroughly mixed in. Raise heat and bring to a simmer. Simmer for a minute or so until thickened and stir. Add in the feta cheese and hummus. Continue to whisk ingredients until feta is melted and sauce is smooth.
- Pour the cheese sauce over the pasta mixture in the large bowl and stir together until well combined.
Nutrition Facts : Calories 348 kcal, ServingSize 1 serving
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 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.
EMILY'S MEDITERRANEAN PASTA
A quick delicious vegetarian dinner recipe made with olives, mushrooms, and sun-dried tomatoes.
Provided by 7ECG
Categories Italian Recipes
Time 25m
Yield 2
Number Of Ingredients 9
Steps:
- Bring a medium pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Place sun-dried tomatoes into a small pot, and add water to cover. Bring to a boil over medium-high heat, and cook for about 5 minutes, or until tender. Drain, chop, and set aside.
- Heat olive oil in a large skillet over medium-low heat. Fry onion and garlic in the oil until onions are transparent, about 5 minutes. Add the mushrooms and sun-dried tomatoes; cook over low heat for about 5 minutes. Throw in the spaghettini, and toss to coat. Mix in the green olives. Serve hot with bread crumbs and lots of black pepper on top.
Nutrition Facts : Calories 359.6 calories, Carbohydrate 54.2 g, Fat 11.7 g, Fiber 4.2 g, Protein 12.6 g, SaturatedFat 1.3 g, Sodium 1202.8 mg, Sugar 8.4 g
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