TOMATO BASIL PASTA
This recipe is a simple, flavorful dish served at room temperature. Fantastic! This dish will refrigerate well and is just as yummy the next day for lunch as a cold pasta salad!
Provided by ANGELA DAWN
Categories Main Dish Recipes Pasta
Time 40m
Yield 6
Number Of Ingredients 9
Steps:
- Stir tomatoes, onion, olive oil, garlic, and basil together in a bowl.
- Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until cooked through but firm to the bite, 12 minutes. Drain.
- Toss warm pasta with feta cheese and Parmesan cheese in a large bowl. Stir tomato mixture into pasta and season with salt and pepper.
Nutrition Facts : Calories 413.9 calories, Carbohydrate 39.5 g, Cholesterol 35.6 mg, Fat 23.4 g, Fiber 2.2 g, Protein 13.3 g, SaturatedFat 8.1 g, Sodium 466.5 mg, Sugar 5.2 g
BAKED FETA PASTA
Try your hand at this easy vegetarian pasta bake - sweet roasted cherry tomatoes offer a delicious contrast with soft, tangy feta
Provided by Esther Clark
Time 45m
Number Of Ingredients 7
Steps:
- Heat the oven to 200C/180C fan/gas 6. Toss the tomatoes, oil, chilli flakes and garlic together in a medium baking dish. Roast for 15 mins, then nestle the block of feta into the middle of the dish. Season everything well and bake for a further 20-25 mins, or until the feta is turning golden and the tomatoes have softened and turned jammy.
- Cook the pasta following pack instructions, then drain, reserving a mugful of the cooking water. Remove and discard the garlic cloves from the baked feta, then break up the cheese using a fork. Tip the pasta into the dish along with a splash of the reserved cooking water, and gently toss to combine with the cheese and tomatoes - the pasta should be well-coated in a creamy, cheesy sauce. Add another splash of the cooking water to loosen, if needed. Season well with black pepper, then scatter over the basil to serve.
Nutrition Facts : Calories 553 calories, Fat 21 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 20 grams protein, Sodium 1.27 milligram of sodium
FETA, BASIL AND TOMATO GREEK PASTA
Invite Greek flavors to the dinner table with Feta, Basil and Tomato Greek Pasta! Fresh basil, feta cheese and black pepper make this Greek pasta so tasty.
Provided by My Food and Family
Categories Recipes
Time 25m
Yield Makes 6 servings.
Number Of Ingredients 6
Steps:
- Cook fettuccine in large saucepan as directed on package; drain.
- Return fettuccine to pan. Add oil; toss to coat.
- Add remaining ingredients; mix lightly.
Nutrition Facts : Calories 390, Fat 16 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 30 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 15 g
PASTA WITH UNCOOKED TOMATOES, BASIL, CAPERS, OLIVES AND FETA
This pasta dish is perfect to highlight the fresh flavor of heirloom tomatoes. From the vegetarian cookbook Mediterranean Harvest.
Provided by Eat Your Vegetables
Categories Penne
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine the olive oil, tomatoes, capers, olives, parsley, basil, salt, and pepper in a large bowl and let sit for 30 minutes or longer.
- Bring a large pot of water to a boil. Add a heaped tablespoon of salt and the pasta. Cook until al dente, drain, and toss at once with the tomato sauce and feta. Serve hot or at room temperature.
Nutrition Facts : Calories 449.3, Fat 13.8, SaturatedFat 3.7, Cholesterol 13.4, Sodium 420.9, Carbohydrate 74.9, Fiber 11.8, Sugar 4.2, Protein 10
PASTA WITH FETA, TOMATO & BASIL
Lighten up your side dish with our Pasta with Feta, Tomato & Basil. This pasta with feta recipe adds fresh basil and tomatoes for the ideal summer side.
Provided by My Food and Family
Categories Home
Time 20m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Cook pasta as directed on package, omitting salt.
- Meanwhile, combine tomatoes, basil, oil, garlic and pepper.
- Drain pasta; place in large bowl.
- Add cheese and tomato mixture; mix lightly.
Nutrition Facts : Calories 300, Fat 10 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 11 g
PASTA WITH FRESH HERBS, FETA AND TOMATOES
An easy, fresh pasta that is delicious and impressive made with few ingredients. Light and tangy tasting, a sure crowd pleaser and faster than 'fast food'! The key is to use FRESH ingredients for best flavour, dried herbs won't do!
Provided by Carol in Oz
Categories European
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Cook pasta according to pkg directions while preparing 'sauce'.
- Chop tomatoes coarsely, removing seeds as they make sauce too runny.
- Roughly chop approximately 1/4-1/2c basil leaves and set aside.
- Chop 1/2c parsley and set aside.
- Add 1-2 tablespoons olive oil to a non-stick pan(I actually use a large non-stick wok!) Cook tomatoes, garlic and chillis until tendercrisp over medium-high heat. DO NOT overcook tomatoes, the last thing you want is a soggy mess. You should be able to easily identify the tomato chunks in the pasta! This is NOT a traditional soupy sauce! It's a fresh, light tasting summery dish not meant to be 'drowned' in excess sauce.
- Toss in the HOT drained fusilli and stir through crumbled feta and basil over low heat until feta begins to melt. The feta shouldn't be melted all the way, just warmed through and softened! It will continue to melt on the plate, you should be able to see lots of chunky bits of cheese poking through.
- Stir through the chopped parsley and approximately 1/2c olives.
- Top with fresh grated parmesan.
- Enjoy with a chilled glass of chardonnay!
Nutrition Facts : Calories 608.5, Fat 22.2, SaturatedFat 11.2, Cholesterol 59, Sodium 1039.5, Carbohydrate 77.8, Fiber 4.9, Sugar 6.8, Protein 24.4
SLOW-COOK LAMB WITH PASTA, FRESH TOMATO, BASIL, OLIVES AND FETA
I made this last night and it was really delicous, especially as I sourced the tomaotes and basil from my garden. Simple, but tasty. It's also easy, but benefits from a little planning so that lamb can cook slowly. This is a generous serve for 2 - quantities can easily be increased. I used low fat feta and spray oil to reduce calories.
Provided by amanda l b
Categories Lamb/Sheep
Time 1h30m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Heat a heavy based pot and add the oil.
- When the pot is hot, add the lamb and cook until browned on the outside. Remove the lamb and set aside. turn down the heat slightly.
- Add more oil if necessary, add the onion and cook until soft. Add the garlic and cook another minute.
- Return the lamb to the pot, add the wine, stock/consomme and cracked pepper and cook until boiling.
- Turn down the heat, and slowly simmer - covered - for about an hour.
- After 45 mins, cook the pasta to instructions.
- Once the lamb is tender and the wine and stock/consomme has significantly reduced, add the tomatoes, olives - stir through. - and cook another 5 minutes.
- Toss the feta and basil through the lamb in the pot.
- Drain pasta and put into serving bowls. Top with lamb mixture and serve.
Nutrition Facts : Calories 905.7, Fat 51.1, SaturatedFat 20, Cholesterol 220.8, Sodium 728.7, Carbohydrate 24.7, Fiber 3.5, Sugar 11.5, Protein 63.5
EASY FRESH TOMATO AND BASIL PASTA
Make and share this Easy Fresh Tomato and Basil Pasta recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cook the pasta in a large pot of boiling salted water until al dente (about 8-10 minutes) drain and toss the hot pasta with olive oil and garlic.
- Add in chopped tomatoes and basil; mix to combine, then season with salt and pepper.
- Serve with grated Parmesan cheese.
Nutrition Facts : Calories 448, Fat 19.2, SaturatedFat 2.7, Sodium 5.6, Carbohydrate 58.2, Fiber 2.9, Sugar 1.9, Protein 10.3
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BAKED FETA AND TOMATO PASTA - THE GREEK FOODIE
From thegreekfoodie.com
5/5 (3)Category DinnerCuisine GreekCalories 370 per serving
- Place the block of feta in the center of your baking dish. Arrange the tomatoes and garlic cloves around the feta. Tuck the sprigs of thyme, sage, and rosemary in between tomatoes and garlic.Drizzle everything evenly with olive oil. Add a tablespoon of oregano all over—season with freshly ground pepper. Bake for 30 to 35 minutes.
- Cook the pasta al dente. Usually 1 minute less than recommended boiling time. Make sure to reserve 1 cup of the pasta water, you might need it later.
- Remove the baking dish from the oven. Immediately add ⅔ of the basil leaves. Stir the mixture together until the feta has melted into a creamy sauce.
- Add in the pasta. Gently toss until the pasta is evenly coated. If you need to, add a little of the reserved pasta water, about ⅕ cup, to loosen it up a little and make it creamier.
TOMATO AND FETA PASTA WITH BASIL - THE LIVE-IN KITCHEN
From theliveinkitchen.com
4.4/5 (8)Total Time 25 minsCategory Main CourseCalories 512 per serving
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. Drain and set aside.
- Meanwhile, heat the oil and tomatoes in a large skillet over medium heat, stirring occasionally, until the tomatoes start to break down, 6 to 8 minutes.
- Add the cheese and cook another couple of minutes until warm and melty. Remove from the heat and stir in the basil.
PASTA WITH BASIL, TOMATOES, AND FETA RECIPE | MYRECIPES
From myrecipes.com
5/5 (10)Calories 347 per servingServings 4-6
- In a 4- to 5-quart pan over high heat, bring 2 quarts water to a boil. Add pasta and cook, stirring occasionally, until tender to bite, about 10 minutes. Drain.
- Meanwhile, rinse, core, seed, and chop tomatoes. In a large bowl, mix tomatoes, basil, 1/2 cup feta, garlic, and olive oil. Add hot cooked pasta and mix well. Add salt and pepper to taste. Sprinkle with remaining 1/4 cup feta.
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